Tunisian khobiza (wild mallow stew)

Method

1. 1

   Pick the wild mallow leaves and wash them thoroughly several times to remove any soil, then chop finely.

2. 2

   Fry the meat or sausages with the chopped onion in olive oil until the meat changes colour and the onion softens.

3. 3

   Add the crushed garlic, harissa and cumin and stir for a few minutes until the spices are fragrant.

4. 4

   Add the chopped mallow gradually with a little water, cover and cook over low heat until the mallow is completely wilted and cooked with the meat (about 30–40 minutes), stirring from time to time.

5. 5

   Sprinkle with lemon juice before serving and serve hot with Tunisian bread or rice. This rustic winter dish, plant-based in origin, is part of Tunisia’s culinary heritage and is now a nostalgic dish made mainly in winter.