Ruth Nieman

Zada’s Hubeza

Common Mallow with Fennel Tops

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Appears in
The Galilean Kitchen
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

Ingredients

  • 1 bunch of hubeza, chopped
  • 1 bunch of fennel tops, chopped finely
  • 1

Method

  • wash the hubeza & fennel tops in cold water & chop both bunches of greens finely, including stalks, & set aside
  • heat the olive oil in a pan & add the onion, frying on a low heat until soft & translucent
  • add the chopped hubeza & fennel & fry with the onion for 5 minutes, stirring until the greens have wilted
  • add the sal