Mallow or malva (khebbeyze) is a wild edible plant known around the Mediterranean for its medicinal and culinary. It grows under a variety of climate and soils conditions. The edible leaves of Malva sylvestris, rich in minerals and vitamins A and C are harvested in spring. Stems are also used in the kitchen. Cooked green leaves create a mucus very similar to okra’s, and the dried leaves are used for tea making.
Total Servings: 5
Preparation Time: 30 minutes
Ingredients:
1 kg of mallow leaves
1 cup of chickpeas, soaked overnight
¼ cup of vegetable oil, or olive oil
½ kg onion, chopped in julienne
½ cup of lemon juice
1 tsp salt
Black pepper to taste
Water
Preparation method:
- Wash the mallow leaves and chop them finely
- Drain the chickpeas, and with a pestle, gently squash them to de-hull them (remove the skin) and separate the two cotyledons
- Boil the chickpeas in water until half-cooked. Drain excess water
- In a saucepan, fry the onions with the oil until gold then add the chickpeas and stir in the mallow leaves
- Add ¼ of a cup of water and let simmer on medium fire while stirring from time to time
- Season with the salt, pepper and lemon juice
- Remove from fire once the mallow leaves have completely wilted
- Serve cold with pita bread and an extra dash of lemon juice