Palestinian Cooked Fresh Mallow Leaves (Khobiza)

This Palestinian dish, also known as Khobiza, is a beloved traditional dish that showcases the vibrant flavours and rich culinary heritage of Palestinian cuisine.

This humble yet delicious recipe features fresh mallow leaves, a nutrient-dense green cherished in the region for generations.

Mallow leaves, with their tender texture and subtle earthy flavour, are the star of this dish. They are gently cooked until soft and silky, allowing their natural goodness to shine through.

The leaves are often paired with zesty lemon juice and aromatic garlic, creating a perfect balance of flavours that tantalise the taste buds.

This dish is not only delicious but also incredibly healthy. Mallow leaves are packed with vitamins, minerals, and antioxidants, making them a nutritious addition to any meal. They are known for their anti-inflammatory properties and are often used in traditional medicine to promote digestive health.

It is often served as a side dish or as part of a more extensive spread, accompanied by warm pita bread and other Middle Eastern delicacies.

Ingredients

  • 1/2 tbsp olive oil
  • 2 cups of fresh Common Mallow , roughly chopped
  • pinch of salt and black pepper
  • 1 small onion, thinly sliced

Instructions

  1. Wash the mallow leaves thoroughly in water to remove any dirt or grit. Soak them for a while and then rinse them under running water to ensure they are clean.
  2. In a pan, sauté diced onion in olive oil until soft and translucent. Remove the onions and set aside.
  3. Add the washed mallow leaves and a splash of water in the same pan. Sauté the leaves over medium heat, stirring occasionally, until they start to wilt and reduce in volume.
  4. Once the leaves are tender, add the sautéed onions back to the pan and mix everything well.
  5. Transfer the sautéed mallow leaves and onions to a serving dish. Drizzle with olive oil and fresh lemon juice before serving.

The key is to gently sauté the mallow leaves until they are tender while also sautéing the onions separately to avoid overcooking them. Serve the sautéed mallows with rice, pita bread, or as a side dish.

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