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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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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Suddenly, the image of my grandmother cooking  carob pudding came to my mind. That  must be more than 17 years ago and I realized I haven’t eaten it since. I called my aunt for the recipe and I tried it on the spot. It was AMAZING. I think it’s going to be my new favorite treat for a while.

Carob pudding has a rich and creamy flavor and requires a few ingredients; milk, sugar, cornflour, and carob molasses which can be found in middle eastern stores or online.

Carob Molasses

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Freekeh is a roasted type of green wheat. Very authentic middle eastern food and still very popular. It comes in two types: cracked (typically used in soup) and whole freekeh. I will talk about the green wheat roasting process in a separate post later on.

Cracked Freekeh

I found this freekeh product available online.

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Lentil is main ingredient for many authentic Levantine dishes. It’s believed to be one of the oldest cultivated legumes in the region. Having a quick look at its nutritional facts, lentils are rich in fiber, protein, and vitamin C and low in calories which makes it a super healthy and veggie friendly option.

The recipe I’m posting is the basic one. It brings out the flavor of lentils combined with sour taste of lemon. I use cumin to spice things up, while turmeric to give a richer color to the soup. Roasting onion with olive oil is a must to give it the Mediterranean pleasant taste.

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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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Shakshoukeh (or shakshuka) is the kind of dishes that can be prepared and made anytime, by anyone, and using the most basic ingredients that any kitchen would have. It basically consists of two ingredients: tomatoes and eggs, but extra ingredients can be added according to the preference of the cook like garlic, onions, green peppers, cheese and meat. In this recipe, I’ll be using tomatoes, eggs, green onions, parsley and tomato paste for a thicker sauce and more concentrated tomato flavor.

Shakshoukeh has started as a meal for workers, farmers, fishermen, and poor people in general; and this (in addition to it’s fresh and deciduous taste) made it a very popular dish not only in Palestine but in the whole Arab region. It’s called shakshouka in the countries of north Africa (where it’s originally from),  jaz-maz in Syria, makhlama in Iraq, and some people would simply call it eggs and tomatoes.

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