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Original name
Khobbiza
Mallow is a plant that grows wild in Morocco. Forgotten in other Mediterranean countries, in Morocco we use it to prepare a delicious vegetarian starter.
Its season is late winter and spring, when you can buy it from vegetable sellers throughout the country.For the recipe, we use only the leaves of this plant (stems are not used).
They are finely cut. Then cooked in a pot (or pressure cooker) with garlic, #Moroccan preserved lemon# , spices and olive oil.
The result is a very tasty and acidulous starter. Moroccans also put olives in this recipe for bitterness.
It is prepared in large quantities and stored for several days in the refrigerator.
When needed, we take a little bit, usually as an accompaniment of other dishes and tagines.
| In the local culture | - For everyday |
| Season | - Spring |
| Spicy | Moderately spicy |
| How to eat it | - Dipping bread |
| Caloric value | Light |
| Temperature | - Room temperature - Cold |
| Vegetarian , Vegan | |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot |
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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