Palestinian
Huweirneh (Palestinian Yogurt and Hedge Mustard)
Indulge in the exquisite Palestinian flavors by making this huweirneh recipe. Believe me, you will experience a tasty combination of flavors and textures.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups fresh mustard greens
- 3 cups yogurt plain whole milk yogurt
- ¾ tablespoon salt
- jalapeno, to taste
Instructions
- 1
Wash and dry the mustard greens. Then, cut off the stems.
- 2
Add the leaves to a food processor and chop until fine.
- 3
Once chopped, transfer them to a strainer and squeeze out the liquids.
- 4
Add them to a bowl, and add the finely chopped jalapeno, salt, and yogurt. Mix everything well.
- 5
Transfer the mixture to an airtight container and let it cure in the fridge for at least 7 days before eating.
- 6
Serve with a generous drizzle of extra virgin olive oil, and khobz kmaj, aka pita bread.