Catalogna with caramelized onions
What looks like a mixture of giant dandelion, chard and spinach? That’s right, the volcanic asparagus! No, wait a minute, wait a minute… um, I meant the chicory, of course! No, it doesn’t fit either. Okay, the vegetable I prepared in this recipe is called Catalogna! Volcanic asparagus is just a nickname, because Catalogna has nothing to do with asparagus, but more to do with chicory.
You can get the delicious vegetables at the weekly market or from the greengrocer around the corner. You’ll rarely find Catalogna in the supermarket.
What can you do with it? Catalogna tastes delicious raw, salad or roasted. The bitter substances are also good for your digestion. In Lebanon, Catalogna is fried in a pan, while onion rings caramelise in a second pan.
So you don’t need a lot of ingredients for this recipe: Catalogna, a dash of pomegranate syrup, some salt and pepper, onions and olive oil. That’s it – and you’ll have it on the table in half an hour at the latest. The dish called Hindbeh is not eaten with cutlery – as is so often the case here, it is eaten with flatbread. Just rip off a piece of bread and use it like a spoon – which you then carry along 😉
The slightly bitter note of Catalogna, combined with the sweetness of onions and flatbread, will certainly attract more than just vegans to your table.
Ingredients for 4 portions:
- 500 g Catalogna
- 350 g onions (approx. 5 pieces)
- 1 lemon
- 1 dash of pomegranate syrup or crema di balsamico
- 5 tbsp. cooking oil for frying
- olive oil
- Salt & Pepper
- pita bread
- Cut off about 2 cm of the white end of the Catalogna and dispose of it.
- Cut the rest of the catalogna into small pieces and wash them off.
- Peel the onions, cut them in half and cut them into half rings.
- Heat the vegetable oil in a high heat frying pan and fry the onions in it.
- After about 3 minutes set the temperature back to medium and let the onions cook for about 10 minutes. Then put the caramelized onions aside.
- Heat some cooking oil in a small pot at high heat and fry the catalogna for about 3 minutes and then set the temperature back to medium heat.
- After about 5 minutes season to taste with salt, pepper and pomegranate syrup / crema di balsamico.
- Put Catalogna on a plate, spread the onions over it and pour some olive oil over it.
- Serve with Lebanese flatbread and quartered lemons.
How do you eat the dish?
To taste, squeeze some lemon juice out of the lemon over your plate.
Tear off a piece of flatbread and take up some of the onions and the catalogna with the flatbread if possible – do without the cutlery.
Enjoy your meal!