Start by soaking and cleaning well the chicory in water
After rinsing them well, remove them from water and chop them into thick slices.
Meanwhile, boil clean water and add chicory and let them boil until tender and well cooked (if fresh 15 minutes are enough).
Rinse them well and remove all water from it
Cut the onions
In a pan, add olive oil then add the onions and let cook well on medium heat.
When onions are well cooked (brownish color) remove some and leave them for garnish and to the rest add chicory and salt. Stir well and let them cook together (around 10 to 15 min.).
Remove from pan, put them in a plate garnish with remaining onions and lemon juice.
Contributor: Nadia Jaafar
Place: Aley Mount Lebanon
Personal Background:
She has been working as a farmer since she was younger and still working in her local garden till now. She taught all her children and grand children all traditional cooking techniques and meals.
Recipe’s Personal Background
How did you learn this recipe?
From family, mainly mother and grandma
Is there some memory/historical event connected to this recipe?
As other recipes, it is mainly known in the mountain area and it belongs to that traditional recipes cooked by old women.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
As other recipes, this recipe used to be traditionally plated in one big plate in the middle of the table and all family members eat all from this same plate. It is one of those dishes through which the feeling of sharing and gathering together is specifically highlighted.
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
This recipe is mainly cooked in winter with family and during Christian fasting
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Its 100% traditional Lebanese dish served during fasting and winter.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Yes, hindbi is planted in Al kematieh village, that’s why its considered one of the main traditional dish.
Season (season this food is linked to)
Mainly cooked in winter because all hindbi are planted and cultivated during this season.
Ingredient
Nutritional Importance
Health Benefits
Chicory
Rich in vitamins, minerals, fibers and antioxidants
Good for digestive system and heart, detoxify liver and gallbladder, boost immune system, prevent cancer
Olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No, there are no holistic or nutrition based remedies connected to these aliments.
However hindbi b zait is good source of vitamins mainly vitamin C, minerals, fibers, and antioxidants. It’s also aids in digestion and 100% vegetarian dish .
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Olive oil (from olives tree)
This recipe is a healthy complete food rich in the basic nutrients. It is a good vegetarian dish. However it is advised not to cook olive oil on high heat, this would make it a better healthier dish
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
