Summary

Ingredients

• 1 kg dandelion, cut approx. 2 cm from the root
• 300 ml olive oil
• 3 medium onion (s), peeled and cut into thin slices
• 0.5 teaspoon ½ salt or to taste
• 0.5 teaspoon ½ black pepper
• 1 pinch. Lebanese spice mix
• 1 lemon (s), juice it

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Instructions

1. Wash and drain the dandelions. Bring the pot of water to the boil, add salt and cook the dandelions in it for about 15 minutes. Drain the dandelions and let them cool.
2. Meanwhile, fry the onion slices in oil until they are crispy but not burnt. Set half of it aside.
3. Squeeze the drained dandelion to remove any moisture, cut into small pieces and add to the remaining onions in the pan. Fry for a minute and add the spices. Fry, stirring constantly, finally adding the lemon juice.
4. Arrange on a platter with the remaining onions and serve.
5. Can be eaten hot as well as cold.