Zada’s Hubeza

Common Mallow with Fennel Tops

Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


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


  • 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