Mashed Potato Baked with Chicory

This is another recipe that is Lent-friendly, as it contains chicory and no meats or fats. I got this recipe from a friend who grew up in a distant village in mountains of South Lebanon. During the 40-day fast, her mother would like to get creative and try to make something new in her cuisine to make the fast more playful. I took the recipe from her and tried it, and it turned out to be delicious!

If you enjoy the taste of chicory, take at a look at this recipe I posted a few days ago 🙂


  • 1 kg potatoes
  • 1/2 kg chicory
  • 2 onions chopped into long strips
  • 1 teaspoon sumac
  • salt, seven spices
  • 2 tablespoons olive oil, 1 tablespoon cooking oil


  • Boil the potatoes in salted water, when they’re cooked mash them properly
  • Boil the chicory in another pot with salted water, drain them after
  • heat the olive oil and fry the strips of onion, then add the boiled chicory and season with salt, seven spices and sumac
  • preheat the oven to 200C
  • Grease an oven tray with cooking oil and place one layer of mashed potatoes
  • Cover the potatoes with the chicory/onion mixture
  • Place the remaining mashed potatoes over the chicory to cover it all
  • Sprinkle a bit of olive oil on the top, and place the tray in the oven for about 30 minutes, until the top becomes slightly golden

Note: this dish is usually served warm, but I secretly enjoy it cold as leftovers at night. Try it and let me know if you do too 🙂


Hindba in Oil (Chicory in Oil)

In this time of the year, chicory (or hindba as it’s known in Arabic)  is always available in Lebanon. Chicory is well known for the wealth of minerals and nutrients that it contains, just like spinach. Today I prepared it in the old-fashioned Lebanese way. It is very popular during lent because it is cooked without any meat or fat. I hope you will like it.


  • 1 kilo of chicory
  • 1 onion finely diced
  • 3 garlic clove crushed
  • juice of 1 lemon
  • salt, seven spices
  • 2 tablespoon olive oil
  • 2 large onions chopped into long strips
  • frying oil


  • Cut the chicory in small pieces and wash thoroughly
  • Boil in salted water until the chicory is nearly, but not fully, cooked. It should feel softer than before, but not limp. Drain the water
  • Heat the olive oil and fry the finely diced onion until softened then add the crushed garlic
  • Place the chicory over the onion, mix all the ingredients and season with salt and seven spices
  • Put the fire on its lowest setting, cover the pot and let it boil gently until the chicory is fully cooked. Now it should feel super soft
  • Add lemon juice
  • Place the chicory in a serving plate
  • Fry the long onion strips until brown and put it on the top of chicory plate for decoration and taste