Salads and appetizers
Mallow Greens with Tomatoes
Mallow greens with tomatoes, also called Karboozeh or Arbouzeh with tomatoes. The plant’s leaves resemble mulukhiyah leaves, and this is one of the old traditional dishes we encourage the younger generation to learn.
Total time50 min
Prep15 min
Cook35 min
Yield4 servings
DifficultyEasy
ReviewsNo public ratings yet
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Salads and appetizersEgyptianVegetarianGluten freeNut freeEgg free
Recipe story
Mallow greens with tomatoes, also called Karboozeh or Arbouzeh with tomatoes. The plant’s leaves resemble mulukhiyah leaves, and this is one of the old traditional dishes we encourage the younger generation to learn from, to make use of the gifts of the land when available, of course, since it is usually found only in villages and often grows among other greens such as mulukhiyah
Ingredients
- 1 bunch mallow greens
- 3 ripe red tomatoes, peeled and diced
- 2 large onions, sliced into wedges
- 6 cloves garlic, minced into rounds
- 1 tablespoon tomato paste
- 1 tablespoon sweet pepper paste
- Salt, to taste
- Olive oil with a little vegetable oil
Method
- Sort through the mallow leaves, wash them, then leave them to drain well.
- Fry the onion in a little oil (vegetable oil + olive oil) until wilted, then add the garlic and stir until lightly golden. Add the tomatoes, tomato sauce, sweet pepper paste, and salt, stir, and let them boil for five minutes.
- After a few minutes, add the mallow greens and stir for ten minutes until wilted, then turn off the heat.
- Serve with Arabic bread.
- For more Lebanese vegetarian dishes with oil, try Grape Leaves with Oil
- Best Fattoush from Lebanese cuisine
- Click the link to make Fried Dandelion Greens
Notes and serving ideas
- Grape Leaves with Oil
- Best Fattoush
- Fried Dandelion Greens
