This Week in Palestine - Palestinian Recipe
Issue no. 7 - April 1999
The Green leaves of spring in Palestine
In February, March, and April you begin to spot
on the sidewalks, in small gardens, in the mountains, a variety of green
plants popping naturally from the ground. Even though they might look like
grass, Palestinians have used them as an integral part of their diet. They
are mostly to be found in the Jericho area, and they are free for the picking.
You can also buy them at the local grocer's. The most well known plants
are Khubbeizeh, Hindbeh, and Hweirneh. Each one is prepared in a different
way, but they are all easy to make.
Khubbeizeh:
Remove half the stalks and cut in small pieces
(not too small). Place I table spoon vegetable oil in a small sized pot
(according to the amount of Khubbeizeh), and fry one finely chopped onion.
As the onion turns golden, place the Khubbeizeh inside the pot and stir
with the onion on medium heat. Add salt and cover the pot. Stir occasionally.
Leave to fry 10 minutes. Serve with tomatoes and red-hot chili.
Hindbeh salad:
Remove half the stalks and cut in very small
pieces. Cover in water and leave aside for 2 - 4 hours (this process ensures
that any bitterness is removed from the leaves). Drain the water. Cut one
onion in small pieces and add to the Hindbeh. Add salt, lemon, and olive
oil to taste. Hindbeh can also be fried in vegetable oil for 5 minutes
and served with golden fried onions.
Hwerneh salad:
Remove the stalks and cut the leaves finely.
Add 250 grams of yogurt (or according to taste). Add salt to taste. Refrigerate.
This salad tastes better with time, so it should have an improved taste
the second or third day.
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