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.

The post Mallow Cooked With Olive Oil (Khobeizeh) appeared first on Kitchen of Palestine.

Fall is the season where there is plenty of activity as sumac, carob, pomegranate are picked. Tons of olives are harvested and mostly made into olive oil, while some of it is used to make olive pickles. Also it’s the season of vegetables that are main ingredients of many Palestinian dishes, one example is eggplant. I was driving from Amman to Jerash two weeks ago, all I could see by the side of the road were street vendors with boxes and boxes of baby eggplants on display, and this only means one thing, it is time to make Makdous!

Two important things to keep in mind when buying baby eggplants: 1) to taste a sample to make sure the ones that will be used are not bitter, and also, some say it is better to used ones that have been picked before the first rainfall. 2) to follow the simple rule of making makdous; the smaller the eggplants, the better…

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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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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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There are few ways to cook eggplant for making mutabbal. Some would deep fry it, while others would bake it in the oven. But nothing could beat the unique taste coming from roasting it. Roasting eggplants on stove-top or barbeque grill brings out richness in eggplant and adds smoky flavor and aroma to the dish.

About picking the good eggplants for making mutabbal, I quote Christiane Nasser: “Large and pulpy Jericho eggplants (betinjan rihawi) are ideal or frying and grilling. They are quite sharp when grilled, and intensify the flavor of many salads that accompany meat dishes”.

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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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Zaatar bread also known as “fatayer fallahi” which means villagers’ pie, is a typical Palestinian pastry mostly made in spring, which is the official season of collecting fresh wild thyme. It is a flat bread, oily but crunchy, stuffed with fresh zaatar leaves, onions and sumac.

Personally, I’m in a never-ending romantic relationship with zaatar bread! Smelling the scent of baking bread mixed with the aroma of roasting thyme greased with olive oil, is where the romance starts over again every time…

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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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