Khobiza (Mallow)
A native recipe to Palestine and many Mediterranean rich in iron and minerals, naturally grows after rain seasons in winter and is communal food cooked with joy.
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)
