Khebbeizeh

May 18th, 2013

Dimah - http://www.orangeblossomwater.net - Khebiezeh 90

Khebbeizeh or Khoubbeizeh or Khubbazeh is a wild plant commonly known in English as mallow, Generic name is Malva Parviflora. We use it in this simple dish which consists of khebbeizeh, onion, and paprika all cooked in olive oil. I rarely cook this dish.

Let’s make Khebbeizeh:

Dimah - http://www.orangeblossomwater.net - Khebiezeh 1

1, 2. Bring two bunches of khebbeizeh.

3, 4. In pictures 3, 4,  you can see a closer look of it.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 2

5. Look at the bunch, and discard inedible or yellow pieces.

6, 7, 8. Look at picture 6,  on the right is edible, the one on left is inedible so discard it (picture 7 for closer look).

Dimah - http://www.orangeblossomwater.net - Khebiezeh 3

9, 10, 11, 12. Gather khebbeizeh and chop stems and leaves into medium pieces.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 4

13. Transfer chopped khebbeizeh into a large bowl.

14. Rinse in several changes with water.

15, 16. Transfer into a colander, set aside and allow to drain.

 Dimah - http://www.orangeblossomwater.net - Khebiezeh 5

17, 18. Cut onion into small pieces.

19. Fill a deep pot with olive oil.

20. Turn on heat, add onion to olive oil.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 6

21, 22. Saute onion until transparent.

23, 24. Add khebbeizeh, and stir.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 7

25, 36. Add paprika and salt to khebbeizeh, and stir.

28. Wait until khebbeizeh shrinks, then add 700 ml water.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 8

29. Cover the pot and keep on low heat with stirring every once in a while till tender, it took about two hours. It may take shorter time, just keep checking, try to taste stem and check how tender it is.

30, 31. Once the dish is cooked and tender, uncover pot, keep on low heat to allow water to evaporate, watching to make sure that khebbeizeh is not burned, it took about 19 minutes. It may take shorter time, depends on quantity of water that left in the pot.

32. Transfer into a serving plate, allow to cool, and serve cold or at room temperature.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 9

33. Serve khebbeizeh with Arabic flat bread, lemon wedges, and turnip pickles.

Dimah - http://www.orangeblossomwater.net - Khebiezeh 91

Dimah - http://www.orangeblossomwater.net - Khebiezeh 92

Dimah - http://www.orangeblossomwater.net - Khebiezeh 93

Khebbeizeh

From: Family Recipe / Servings: 1 Person
PDF Text Only / Print With Images

265 g (2 bunches) khebbeizeh,
chopped into medium pieces
(stems and leaves)

1 medium onion,
cut into small pieces

1/4 cup olive oil

1 tsp paprika

Salt, adjust to taste

700 ml water

To Serve

Arabic flat bread

Lemon wedges

Turnip pickles

Bring two bunches of khebbeizeh.

Look at the bunch, and discard inedible or yellow pieces.

Look at picture 6,  on the right is edible, the one on left is inedible so discard it (picture 7 for closer look).

Gather khebbeizeh and chop stems and leaves into medium pieces.

Transfer chopped Khebbeizeh into a large bowl.

Rinse in several changes with water.

Transfer into a colander, set aside and allow to drain.

Cut onion into small pieces.

Fill a deep pot with olive oil.

Turn on heat, add onion to olive oil.

Saute onion until transparent.

Add khebbeizeh, and stir.

Add paprika and salt to khebbeizeh, and stir.

Wait until khebbeizeh shrinks, then add 700 ml water.

Cover the pot and keep on low heat with stirring every once in a while till tender, it took about two hours. It may take shorter time, just keep checking, try to taste stem and check how tender it is.

Once the dish is cooked and tender, uncover pot, keep on low heat to allow water to evaporate, watching to make sure that khebbeizeh is not burned, it took about 19 minutes. It may take shorter time, depends on quantity of water that left in the pot.

Transfer into a serving plate, allow to cool, and serve cold or at room temperature.

Serve khebbiezeh with Arabic flat bread, lemon wedges, and turnip pickles.

Notes and Tips

Two bunches of khebbeizeh are 265 g, after I removed yellow and inedible parts, I got only 166 g.

For larger photos of the plant khebbeizeh, click here, here, here, and here.

I mentioned in the ingredients “paprika”, actually in my recipes I always use “homemade red pepper powder”, but to make the ingredient available for everyone I say “paprika”.

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2 Responses to “Khebbeizeh”

  1. grazi says:

    I love it!!

  2. May says:

    I love khoubbeizeh, it is very healthy and there is always plenty in my garden, the English here consider it weeds, but I let it grow. I don’t cook it as long as your suggestion to keep it fresh and to retain its nutrients. I blanch it first then fry it with onion in olive oil and it only takes 20 minutes from start to finish with lovely results. Sometimes I also use it mixed with spinach or other vegetables or just very simply boil it and make it into Fattah with fresh bread and olive oil, delicious, healthy, simple food and makes you feel clean on the inside!

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