Winter is here, and the first thought that pops into your head is the opportunity to curl up at home and spend hours watching series or movies, make soup or comfort food and drink tea.
I actually recommend you to go out and enjoy nature even in the winter season, when it's rainy and cold.
Enjoy the views, the blossoms, the clean and cold air.
In winter, after the rain, huge mats of Hobiza leaves appear.
We go out to collect these round and nutritious green leaves, picking them after the rain in the backyard or in the open field.
It is recommended to pick the small and tender leaves.
You can also eat the fresh seeds contained in the pods, and you can also buy hubiza from the jades.
Rich in minerals, photo: Assaf Karla
Hoviza leaves are rich in iron and minerals.
During the siege of Jerusalem in the War of Liberation, they played an important role in the diet of many.
You can eat them as they are, in a raw salad instead of lettuce or other fresh leaves.
In cooking, they should be treated like spinach or Swiss chard, and they can be replaced in any recipe.
The hubiza is not protected, but as with any harvest, you need to protect the plant.
Try not to pick all the leaves from that plant, but only a few of them, and move on to the next plant.
This way you will allow it to continue to exist for us in the years to come.
Simple and delicious, photo: Assaf Karla
Horsht Svezi Mahobizot and Shondra
√ 1/2 kg Shpondara chunk
√ 2 finely chopped onions
√ 1 kg of hibiscus leaves, roughly chopped
√ 4 chopped garlic cloves
√ 1 tablespoon ground coriander seeds
√ 1 teaspoon of ground Persian lemon
√ Freshly squeezed juice from 1 lemon
Pre-cook the meat in a pot of water with bay leaves and allspice for two hours (preferably the day before).
Crumble the meat into "hairs".
Fry the onion until golden.
Add the houbiza and the other ingredients, except the meat and lemon juice, and continue to fry until all the leaves soften (about 15 minutes).
Add the meat and cook while stirring for about 40 minutes.
If there is no liquid, add a little water.
Add the lemon juice, mix and remove from the heat.
Lemon adds a lot, photo: Asaf Carla
Hobiza leaves stuffed with meat and pine nuts
√ 1 kg of hibiscus leaves
√ 3 sliced onions
√ Olive oil
√ 1/2 kg of ground lamb and beef
√ 150 grams of roasted pine nuts
√ 3/4 cup soaked bulgul
√ 1/2 cup bread crumbs
√ 1 chopped hot pepper
√ 5 chopped garlic cloves
√ 1/3 cup chopped parsley
√ 1/3 cup chopped cilantro
√ 1 tablespoon Bharat
√ 1 tablespoon of sweet paprika
√ 1 tablespoon hot paprika
√ 1 teaspoon of turmeric
√ Salt, black pepper
for the sauce
for the sauce
√ 3 tablespoons of beef stock or water
√ 1 teaspoon paprika
√ 1 teaspoon Ras al-Khanan
√ 1 teaspoon of salt
Put all the filling ingredients well into a uniform mixture.
Wash the hibusa leaves well and spread them out.
Put some of the filling mixture in the center of each leaf and close the leaf in half.
Fry the onions in a flat pot until golden.
Place the stuffed leaves in the shape of a fan in the pot.
Mix well the ingredients of the sauce and pour over the houbiza leaves.
Cover the dish with foil and bake for 30 minutes at 200 degrees.
Remove the foil and bake for about 15 minutes until browned.
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