<\/ins><\/p>\n\n\n\nYou can get this delicious vegetable at the weekly market or at the greengrocer around the corner. You will rarely find Catalogna in the supermarket. <\/p>\n\n\n\n
What can you do with it? Catalogna tastes delicious both raw as a salad and saut\u00e9ed. 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. <\/p>\n\n\n\n
So you don’t need many 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<\/em> is not eaten with cutlery – as is so often the case here, it is eaten with pita bread. Just tear off a piece of bread and use it like a spoon – which you then eat along with it \ud83d\ude09<\/p>\n\n\n\nThe slightly bitter note of the Catalogna, together with the sweetness of the onions, combined with the pita bread, will surely attract not only vegans to your table. <\/p>\n\n\n\n
\n\n\n\nRecipe for “Hindbeh” – Catalogna with caramelised onions<\/h2>\n\n\n<\/div>
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![\"Catalogna](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
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![\"catalogna\"](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2017\/11\/catalogna.jpg\")
<\/figure>\n<\/div>\n\n\n![\"Catalogna](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2017\/11\/Catalogna_R\u00f6stzwiebeln_Hindbe5-web.jpg\")
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