Lina Ghanem’s Ma-Hend-Ba
From the story Transformation at the Corner Store
PrintLina Ghanem’s Ma-Hend-Ba
- Yield: Makes about 1 cup 1x
Description
This traditional springtime dip made with dandelion greens is from the Lyd and Ramleh area of 1948 Palestine, where Lina Ghanem’s grandfather was born and raised.
Makes about 1 cup
Ingredients
- 1 bunch dandelion greens
- 1–2 tablespoons sesame tahini
- Juice of 1/2 lemon
- 3–5 garlic cloves
- Salt
- Chile oil or chile flakes (optional)
- Extra virgin olive oil
- Pita bread
Instructions
Wash the greens and chop into ½-inch strips. Heat up a saucepan full of water. Add and submerge the greens and boil them until very tender, about 20 minutes. Drain and thoroughly squeeze out the water. Massage a bit with your hands to break down the plant fibers.
Place the boiled greens in a deep bowl and add the tahini and lemon juice. Crush or pound the garlic cloves and add to the greens along with salt and chile oil or chile flakes to taste. Stir to mix well. The texture should be like a smooth paste resembling hummus but laced with green strips. If it’s too thick, stir in a little warm water. If it’s too watery, add some more tahini.
Pour into a serving bowl and drizzle the top with olive oil and additional chile oil or chile flakes, if you like. Serve with pita bread.
- Category: Condiments
