Khobeizeh is an edible wild green plant known as mallow or malva that grows in different climates all over the globe. It’s been used in cooking and medical use since old times. It’s packed with nutrients and has many health benefits; it’s believed to calm and  sooth stomach and digestive system in general, also, it’s been used to reduce inflamed conditions, and to heal damaged skin, wounds and burns.

When I asked my mother for her khobeizeh recipe, she laughed and told me there is no recipe! just cook it with olive oil and onions; and this is the only way I know to cook and eat, not only khobeizeh, but many other wild green plants. However, I’ve found some recipes online that use it uncooked as an ingredient in salads. In such case, I think that leaves should be small and tender.

I don’t know where the name “khobeizeh” came from, but it is somehow similar to the Arabic word “khobiz” which means bread.

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For some time now I have been wanting to post a recipe for a dish which from the Gaza region because I’ve never posted any in the blog before.  So I decided to contact my friend for her recommendation of the most popular Gazan dishes, and of which she nominated three, Rummaneyye, Summaqeyye, and Duqqa. It was strange enough that I haven’t tried any of them.

Since we are already in pomegranate season, Rummaneyye (which means pomegranate-ish) was the obvious choice, I was already familiar with the name but was pleasantly surprised to learn that besides the pomegranate being the main ingredient, the dish also consists of eggplant, lentils and garlic. Pretty interesting combination that you won’t imagine how would it tastes until you try it.

After some further research though, I learned that Rummaneyye is not originally a Gazan dish, but is in fact a dish that was brought to Gaza by natives of Lud and Jaffa who had been displaced following the events of 1948.

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Shulbato is made of coarse bulgur, eggplants, tomato and green pepper cooked all together. It’s usually served as a side dish, but also can be a good main-dish option especially for vegetarians.

Everyone has their own version of shulbato. Some replace eggplants with zucchini, or use rice instead of bulgur, others add cooked chicken or minced beef on the top, so it absolutely depends on one’s taste buds.

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The word Arous (singular of Arayes) was commonly used in the region to refer to all kind of sandwiches, nowadays it precisely refers to this kind of sandwiches. Oddly enough, it means “bride”, I don’t know whats the history or the logic behind it. “Because it is as beautiful.” my brother tried to explain! 

I’ve tried a few Arayes recipes before I’ve got the best one from our butcher (which I’m sharing of course). It suggests more tomato, more tomato juice and thick pita bread loaves.

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Maqluba (means upside down in Arabic) is a very popular dish among Palestinians and Jordanians alike, they get really excited when it’s served on the table. It’s basically a layered pot of meat, vegetables and rice. Cooked all together and then flipped over a serving big flat platter, making this beautiful cake-like form.

Maqluba has a couple of variations in ingredients ; some make it with chicken and cauliflower, some prefer it with lamb and eggplant, while some others make it with cauliflower and eggplant, and add other vegetables like potatoes, tomatoes, and green peppers. Vegetables can be deep fried or just slightly sautéed. It can be with or without meat.

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Okra stewed in tomato sauce is widely known in many Eastern cuisines; including Egyptian, Greek, Iranian, Indian, in addition to the Levantine. The secret of making good okra stew is by picking the tender and small okra pods which can be found, fresh or frozen, in different middle-eastern shops.

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Aleppo (Halab)  is famous for the diversity of food and love of eating. Tourists come from everywhere in the world to taste and experience the Aleppine Food. The cuisine has gained its fame long time ago, hundreds years earlier, when the city was part of the historical network (Silk Road) that connected cities of Afro-Eurasia together.

Originated in Aleppo; kibbeh (or kubbeh as called in Palestine) is popular in other areas of Levant. It is made of minced lean meat, minced onions and bulgur. There are more than fourteen types of kibbeh; the most famous type is fried balls stuffed with meat and nuts. Other types have different shapes and different stuffing, kibbeh can be baked, fried, cooked in tomato soup, in yogurt sauces, or in chicken broth.

I’m very pleased that I’ve learned secrets of  kibbeh from Mrs. Sally Zo’by who has learned  everything about kibbeh from her Aleppine grandmother. I’ve got the chance two weeks ago to be part of what she calls it “Kibbeh Day” that takes place once every two to three months. Obviously, in this day she prepares many types of kibbeh in large quantities and then she keeps them in the freezer.  So kibbeh would be always available whenever anyone in the family craves it…

Among different types of Kibbeh, I chose to start with kibbeh rolls stuffed with pistachio. Why? Simply, it is the tastiest.

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Fattet hummus (also called “tis-iyeh” as in Syria) is typically served as breakfast, mostly on Friday’s breakfasts. Also it’s served as a side dish in occasional dinners.

There are many recipes of fattet hummus, but I’m going to share with you the best of them all.  It consists of four  layers: Fried pita bread, Tahini sauce, tahini paste (hummus dip) and topping of pine nuts, olive oil, parsley and cumin.

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Stuffed cabbage rolls (malfouf or mahshi malfouf) is not only one of these dishes, it is one of the most flavored and delicious options among them all. At least from my taste buds point of view. The Arabic name of cabbage is “malfouf”, however this word originally means wrapped up and that explains where the name of cabbage comes from.

The recipe that I am sharing today is the typical and original Palestinian way of making stuffed cabbage rolls. It is easy, simple and delicious.

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Maftoul or Palestinian couscous is a traditional staple food in Palestine, typically made and served in occasions and holidays. Couscous is originated in Morocco and brought by Moroccan migrants to Palestine where it has been modified to what’s called maftoul.  Although maftoul is considered as a special type of couscous but its made from different ingredients and it also has a different shape.

Maftoul is an Arabic word derived from the root “fa-ta-la” which means to roll or to twist, which is exactly describing the used method to make maftoul by hand rolling bulgur  with wheat flour. Palestinian high quality handmade maftoul products are available widely online with good prices comparing to the effort and time needed for making them.

Maftoul from Scratch:

I’ve never made maftoul from scratch before preparing this post, nor watched someone making it. It’s more common nowadays to buy ready-made maftoul from stores. However, I thought it’s very important to know and learn how it’s done the old way like Palestinian grandmothers used to do it. And here I’m sharing the process with you along with directions and photos… Many thanks go to my 70 years old aunt, Itaf, who volunteered to teach me making maftoul from scratch knowing that the last time she made it was more than ten years ago.

Ingredients of maftoul are: 1 ½ cups bulgur, 2 cups white flour, 4 cups wheat flour, and 2 teaspoon salt. Before starting the process of making maftoul, she added 3 cups of boiling water to the soft bulgur and left it to be soaked for about 10 minutes. Meanwhile she mixed white flour with wheat flour and salt, and placed a large empty tray on the table where the process of making maftoul took place.

She started by adding a pinch of soaked bulgur to the tray, a pinch of mixed flour, and then she mixed them together by moving her fingers in a twisting motion until bulgur small pieces got  coated by flour (the more you add flour, the bigger size of maftoul you get). She kept adding pinch of bulgur, pinch of flour and water in some cases (when flour is not sticking to bulgur pieces) while mixing them continuously using her most fingers. She put the perfectly shaped pieces of maftoul in an olive-oil greased colander (heat-proof one). She continued to do this process until flour is finished.

After that she placed the colander (that’s full of maftoul ) over a boiling water pot for 5 to 10 minutes. Then she sealed pot edges by dough to prevent steam escaping, it was very interesting to learn this creative technique. Maftoul partially cooking is an important and necessary step in order to keep it in good condition for several days before using it. Another way of keeping maftoul for several months is to dry it by lying it on a warm and shaded surface.

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