In a non stick pan, sauté the onions initially on high heat for five minutes then lower to medium heat until caramalised, stirring every 5-10 minutes

Wash the dandelion leaves very well and soak in some salted water for approximately 15 minutes. Rinse again and add to a pot of boiling water for another 15 minutes.

Drain the leaves in a colander, then in batches, squeeze out all of the water with your hands and set aside

When the onions are golden brown, remove half and set aside for topping. Add the garlic and the chopped cilantro and sauté for few minutes

Roughly chop the drained and squeezed hindbeh and add to the onion garlic mixture and add approx 1 teaspoon of salt

Increase the heat to medum high and fry off the hindbeh for 5-10 minutes. Add the lemon juice just before turning off the heat. Stir well and adjust salt as necessary by tasting

Add the rest of the caramelised onions just before serving with fresh flat breads