Leaf Mustard with Yoghurt Dip

Usually an early spring delicacy, mustard leaves (hwerneh b’laban) can now be served all year round thanks to simple freezing. It used to grow wild, but is now cultivated and available in large quantities at markets. Hwerneh looks like rocket (arugula) and is appreciated for its punchy, sharp taste; once it is prepared and mixed with yoghurt, it can last in the fridge for a few days. It is eaten as a dip with fresh or grilled bread. Although the production of hwerneh b’laban has been commer