Recipes Tagged ‘onions’

hindbeh / dandelions / pissenlit

Thursday, May 27th, 2010 | No Comments

preparation: 15 min | cooking: 15 min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 500 g dandelion leaf

  • 4 large onions, sliced

  • 3 garlic cloves, crushed

  • 100 ml olive oil

  • 100 ml lemon juice

  • 1 tsp salt


  1. Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.

  2. Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.

  3. In a skillet add oil and cook onions until translucent then remove half of them and set aside; continue frying the other half until caramelized; then keep aside to garnish.

  4. In the same skillet fry garlic and the cooked onions you removed earlier cook until golden; add the dandelion and salt; cook for 10-15 minutes on medium heat and keep stirring until most of the moisture has evaporated; turn off the heat and add the lemon juice; let cool.

  5. Serve the dandelion cold and garnish with the caramelized onions.

potato pancakes / kartoffelpuffer

Monday, January 25th, 2010 | No Comments

preparation: 10min | cooking: 10min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 2 potatoes; finely grated

  • 1 small onion; finely grated

  • 1 Tbsp all purpose flour

  • 2 eggs

  • Salt and black pepper to taste

  • 4 Tbsp vegetable oil


  1. Peel potatoes and onions; Finely grate; Drain the extra liquid.

  2. Then add one Tbsp of flour and eggs to obtain an omelet mixture; Season with salt and black pepper.

  3. Grease the frying pan with oil; Pour spoonfuls to form flattened pancake.

  4. Serve with apple compote.

mary’s tips

  1. Fry immediately so that the mixture doesn’t turn black.

  2. Use the cheese grater to grate the potatoes and onions.

  3. Serve directly to conserve crunchiness.


  • Mary Al Kai (My Aunt)

chestnut soup

Friday, January 22nd, 2010 | 4 Comments

preparation: 20min | cooking: 50min | difficulty:

© 2010 Tony El Batal

serving portion: 4 persons


  • 2 L chicken stock

  • 1 kg chestnuts, peeled

  • 2 medium onions; chopped

  • 4 cloves

  • 1 bay leaf

  • 1/2 cup cream

  • 3/4 teaspoon white sugar

  • salt to taste

  • ground black pepper to taste


  1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

  2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

  3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

  4. To serve with cooked chopped chestnuts.