Khobiza is a traditional Levantine dish inspired by the generous nature of land in the Mediterranean region. Mostly grows naturally after winter and cooked typically within that season.
Mallow is rich in nutrients, and the results of numerous studies have shown that “Mallow extract contains several compounds, including phenolic derivatives, flavonoids, terpenoids, catalase enzymes, sulfite oxidase, fatty acids and some strolls (especially essential fatty acids such as omega-3 and omega-6), beta carotene, and vitamins C and E, which have anti-inflammatory and antioxidant properties.”
With plenty of health benefits, and a delicious aroma when cooked, this dish remains as a first choice for families in the levant area who live off the generousity of their land. The dish is typically cooked in Palestine, Lebanon, Egypt and Jordan, and has been present in the westeren parts of Syria and Iraq as well.
Khobiza (Mallow)
Equipment
- 1 Food Processor (mixer)
- 1 Traditional Leaves Chopper In case food processor is not available
- 1 Mortar and pestle To ground spices
Ingredients
- 300 gm Khobiza (Green Mallow)
- 1 cup Brown Maftool Bought pre-prepared, or traditionally made by rolling wheat semolina or bulgur dough with water and flour to form small, round granules
- 2½ tbsp Red Chilli flakes
- 2 cloves Garlic fresh
- 4 tbsp Green Dill (replace with dry dill seeds if not available)
- 1 tbsp Salt
- 1 Large Onion finely chopped
- 50 ml olive oil extra virgin
Instructions
Prepare Khobiza (Mallow)
- Wash the Khobiza very well as it may contain leftover sand.
- Add sufficient amount of water in a pot and reach to boil (Adjust to maintain thick consistency)
- Boil the Khobiza for 5 mins
- Roughly (not finely) chop the Khobiza using a food processor (Hand held blender works too), or traditional chopper.
Mafattala (Maftoul brown granulars) + Spices
- If you have maftool ready, just add 1 cup into the Khobiza while boiling
- Add the chili flakes, dill, salt, and galic to the mortar and ground using the pestle
- Add the mix of spices to the Khobiza while boiling
The Final Step: Fried Onion Topping
- Switch off the heat on the Khobiza
- Fry a finely chopped onion in a generous amount of olive oil (extra virgin for flavor) till gold brownish color.
- Add the onion while hot to the Khobiza
Serving
- wait to cool and
- Serve with olives, pickles, raddish, rocket leaves, red pepper paste (or other appetizers as you wish)
4 Responses
Tastes very earthy, isn’t much for em
What a great recipe, I am from Doha and currently attempting to find Mallow, I found a small amount at the North Sidra farm and they were nice to allow me to pluck it for free.
Superb
I cannot believe I fianlly found the right recipe to cook this dish, the variations were massive and its is an almost lost dish, only cooked by native people close to nature! Happy I stumbled upon this.