• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Little Sunny Kitchen

  • Home
  • All Recipes
    • Cuisine
      • Middle Eastern
      • Russian
      • Asian
    • Meal Type
      • Appetisers
      • Main Course
      • Breads
      • Breakfast
      • Burgers
      • Pasta
      • Soups
      • Salads
      • Chicken
      • Seafood
      • Vegan
    • Drinks
      • Cocktails
      • Hot Drinks
      • Non-alcoholic
      • Smoothies
    • Desserts
      • Brownies & Bars
      • Cakes & Pies
      • Cookies
      • Cupcakes
      • Ice Cream
      • Jams & Jellies
      • Muffins
      • No Bake
      • Pancakes & Crepes
    • Seasonal
      • Valentine’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • Middle Eastern Recipes
  • About/Contact
    • About
    • Work with me
    • Contact
  • Travel
Home » Cuisine » Middle Eastern » Sautéed Mallows With Onions (Khobeizeh)

Sautéed Mallows With Onions (Khobeizeh)

January 21, 2019 by Diana Leave a Comment

  • Share
  • Tweet
  • Pin
  • Yummly
  • Flipboard
Jump to RecipePrint Recipe

Sauteed mallows with onions. This Middle Eastern dish is easy to make, delicious and healthy! Served with homemade warm pita bread and a drizzle of olive oil and lemon juice.

Sautéed Mallows With Onions (Khobeizeh)

It’s this time of the year when Jordan is filled with mallow leaves, and if you’re a forager like me then you will love mallows! In Jordan, you’d see so many people in the fields or stopping their cars on the side of the road to pick some Khobeizeh or mallow leaves to cook for lunch.

I remember collecting mallows in Jordan when I was a young kid, I also remember eating the fruit with other kids in our neighborhood and my Mum adding the flowers to salads. Mallows are also popular in Palestine, and I believe that they cook them the same way as we do in Jordan. Mallow leaves also grows in different parts of the world, you might be able to find this plant in California, some parts of Europe and Australia.

KHOBEIZEH

Khobeizeh means mallows in Arabic. Mallow or malva leaves are normally harvested in the early months of January and February or during spring depending on the temperature of the area. They are only available during that short period of the year, and that’s when we collect them to either cook right away or freeze to be enjoyed later in the year.

MALVA LEAVES

Many people confuse mallow or malva leaves with jute mallow leaves, and in fact, these 2 plants are completely different! We use Jute leaves to cook Molokhia and that’s also the Arabic name for jute leaves, while mallows are called Khobeizeh. Jute mallow plant doesn’t grow in the wild, it’s normally planted and harvested during the summer. But Mallows grow on their own and are picked during early spring.

Mallow leaves

Mallow Leaves

Jute's Mallow Leaves

Jute Leaves

I included 2 close up pictures of the leaves, for you to be able to see the difference between mallows and jutes.

HOW TO COOK MALLOWS

Start by removing the leaves from the stems, then wash the leaves very well. We usually soak the mallow leaves in water as we remove the leaves from the stems, and add a little bit of salt. Rinse under running water and drain well.

In a huge pot, add the leaves with a little bit of oil and water and using a wooden spoon mix every now and then on medium heat. The mallows will start to wilt and will really decrease in volume.

cooking mallows

Paralerly, saute the onion and mix it in at the end once the jute leaves are wilted and ready. Alternatively, you can start by sauteing the onion and then add the mallows to cook. I personally like to saute the onions separately, as the second method can result in overcooked onions.

Middle Eastern Khobeizeh mallows

For more wonderful Middle Eastern appetisers, also check out:

Tabbouleh

Baba Ganoush

Hummus

Batata Harra

If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.

Sautéed Mallows With Onions (Khobeizeh)

Sauteed mallows with onions. This Middle Eastern dish is easy to make, delicious and healthy! Served with homemade warm pita bread and a drizzle of lemon juice.
Print Pin Rate
Course: Appetisers
Cuisine: Middle Eastern
Keyword: mallows
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Diana

Ingredients

  • 500 grams mallow leaves
  • 2 tbsp vegetable oil
  • 1 onion
  • 1 lemon

Instructions

  • Start by removing the leaves from the stems, then wash the leaves very well. I recommend soaking the mallow leaves in water with a little bit of salt before you start cooking with them. Rinse under running water and drain well.
  • Saute a chopped onion until it becomes soft and translucent. Set aside.
  • In the same pot, add the mallow leaves with a little bit of water and using a wooden spoon mix every now and then on medium heat. The mallows will start to wilt and will really decrease in volume.
  • When the leaves wilt, mix in the sauteed onion. Serve with a drizzle of olive oil and lemon juice.
Did you make a recipe?Tag @littlesunnykitchen or hashtag it #littlesunnykitchen!

Filed Under: Appetisers, Middle Eastern, Recipe, Vegan

Previous Post: « Bamya Middle Eastern Okra Stew
Next Post: Win Pinkster Gin Valentine Hamper RRP £55 »

Reader Interactions

Leave a Reply Cancel reply

Your e-mail address will not be published. Required fields are marked *

Primary Sidebar

Diana Alshakhanbeh

Connect with me!

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Booking.com

Copyright © 2019 Little Sunny Kitchen on the Foodie Pro Theme

This site uses cookies to ensure that we give you the best experience on our website. Find out more.