In the world of cuisine, it is very popular that each country has its own authentic recipe where all its core ingredients are from the homeland. Huweirneh is one such dish, proudly representing Palestinian cuisine.
In the heart-wrenching landscape of Palestine, a land scarred by conflicts and wars, the suffering of its resilient people is etched deeply into the very fabric of their existence. Amidst the chaos and adversity, however, the plants of their homeland stand as steadfast symbols of resilience, offering a ray of hope and solace in the face of hardship.
A Taste of Palestine
What Is Huweirneh?
Huweirneh, or Huweirrah is a Palestinian yogurt and hedge mustard breakfast staple. It’s often prepared after winter because the plant thrives in the rain.
It’s a simple way for Palestinians to use all the fresh greenery around them using ingredients they have on hand.
The plants of Palestine, deeply rooted in the very essence of the land, offer solace and strength to a people familiar with suffering. They remind us that amidst the struggle, there is resilience, beauty, and an enduring connection to their ancestral home.
The mustard plant family naturally has a peppery taste after cutting, giving it a nice little “spicy” kick.
After every winter, my uncle would pick these green leaves in California gardens and bring us a huge jar for us to enjoy.
The original plant used to make Huweirneh dip is hedge mustard, but since it is only available wild-picked, I use mustard greens instead. They make a great substitute!
Unique and Savory Dish
Ingredients
To make the Palestinian Huweirneh dish, you will need the following ingredients:
Fresh mustard greens: These vibrant and leafy greens are packed with a distinct peppery flavor and a hint of bitterness.
Plain whole milk yogurt: A creamy and tangy dairy product that forms the base of this traditional recipe. With its smooth texture and luscious consistency, it provides a cooling and refreshing element to balance the sharpness of the mustard greens.
Salt: The addition of salt enhances the flavors of all the ingredients, bringing out their natural tastes and creating a well-balanced dish.
Jalapeno: This versatile chili pepper adds a touch of heat and a mild spiciness to the dish. Adjust the amount of jalapeno used according to personal preference, allowing for a customized level of spiciness.
Check the recipe card for quantities.
Steps to Prep
First, wash and dry the mustard greens. Then, cut off the stems.
Now, add the leaves to a food processor and chop until fine.
Once chopped, transfer them to a strainer and squeeze out the liquids.
Next, add them to a bowl, and add the finely chopped jalapeno, salt, and yogurt. Mix everything well.
After that, transfer the mixture to an airtight container and let it cure in the fridge for at least 7 days before eating.
Finally, serve with a generous drizzle of extra virgin olive oil, and khobz kmaj, aka pita bread.
Huweirneh Will Take the Center Stage
How to Serve Huweirneh?
In Palestine, this huweirrah dip has been a staple on the breakfast table since ancient times.
It is served alongside pickled olives harvested from the resilient olive trees. These trees, with their gnarled branches reaching towards the sky, reflect the brave spirit of the Palestinian people.
The ancient trees stand as guardians of tradition, providing sustenance and livelihood to generations, as their bountiful fruits yield precious olive oil that is generously drizzled on top before serving.
Enjoy Palestinian huweirneh with warm khobz kmaj also known as pita bread or the delectable Ka’ak Al Quds (Sesame Bread), a sesame bread that adds a delightful crunch.
For a harmonious combination of textures and flavors, pair it with fresh mint leaves, tomatoes, and crisp cucumbers imparting a refreshing and vibrant touch to each bite.
Don’t forget to take a sip of hot Middle Eastern Mint Tea to complement the vibrant flavors of the huweirneh. The invigorating aroma of fresh mint leaves infused in the steaming tea harmonizes beautifully with the peppery nuances of the dish, creating a delightful sensory experience.
Tips and Tricks
Properly wash and dry the mustard greens: Ensure you wash the mustard greens thoroughly to remove any dirt or debris. Drying them well afterward helps maintain their freshness and prevents excess moisture in the final dish.
Remove the stems: Cut off the stems from the mustard greens before proceeding with the recipe. The stems can be tough and fibrous, so removing them ensures a more enjoyable texture and consistent flavor in the dish.
Use a food processor for efficient chopping: To achieve a fine texture, utilize a food processor to chop the mustard greens. The food processor helps expedite the process and ensures uniformity in the size of the chopped leaves.
Strain and squeeze out excess liquids: After chopping the mustard greens, transfer them to a strainer and firmly squeeze out any excess liquids. This step helps remove moisture from the greens, preventing the dish from becoming watery and ensuring a more concentrated flavor.
Allow the mixture to cure in the fridge: To enhance the flavors and achieve the desired taste, transfer the mixture of mustard greens, jalapeno, salt, and yogurt to an airtight container and let it cure in the fridge for a minimum of 7 days. This resting period allows the flavors to meld together, resulting in a more harmonious and well-developed huweirneh.
Storage Tips
Store huweirneh dip in an airtight container or open tight lid jar in the refrigerator. Make sure that the container is firmly closed to prevent mold formation on top.
Don’t Miss to Try It!
Frequently Asked Questions (FAQs)
Huweirneh or hedge mustard is a wild plant that grows in late winter and early spring. It is native to the Mediterranean region.
Hedge mustard, or huweirneh, possesses a unique flavor profile that can be described as peppery, pungent, and slightly bitter. Hedge mustard leaves taste similar to mustard greens but milder. It carries a distinct spiciness, similar to that of mustard seeds, which adds a kick to dishes.
Preparing huweirneh ahead of time is a must! This is because it should cure in the fridge for a minimum of 7 days so that the flavors meld together.
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If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Huweirneh (Palestinian Yogurt and Hedge Mustard)
Ingredients
- 2 cups fresh mustard greens
- 3 cups yogurt plain whole milk yogurt
- ¾ tablespoon salt
- jalapeno, to taste
Instructions
- Wash and dry the mustard greens. Then, cut off the stems.
- Add the leaves to a food processor and chop until fine.
- Once chopped, transfer them to a strainer and squeeze out the liquids.
- Add them to a bowl, and add the finely chopped jalapeno, salt, and yogurt. Mix everything well.
- Transfer the mixture to an airtight container and let it cure in the fridge for at least 7 days before eating.
- Serve with a generous drizzle of extra virgin olive oil, and khobz kmaj, aka pita bread.
Notes
- Properly wash and dry the mustard greens: Ensure you wash the mustard greens thoroughly to remove any dirt or debris. Drying them well afterward helps maintain their freshness and prevents excess moisture in the final dish.
- Remove the stems: Cut off the stems from the mustard greens before proceeding with the recipe. The stems can be tough and fibrous, so removing them ensures a more enjoyable texture and consistent flavor in the dish.
- Use a food processor for efficient chopping: To achieve a fine texture, utilize a food processor to chop the mustard greens. The food processor helps expedite the process and ensures uniformity in the size of the chopped leaves.
- Strain and squeeze out excess liquids: After chopping the mustard greens, transfer them to a strainer and firmly squeeze out any excess liquids. This step helps remove moisture from the greens, preventing the dish from becoming watery and ensuring a more concentrated flavor.
- Allow the mixture to cure in the fridge: To enhance the flavors and achieve the desired taste, transfer the mixture of mustard greens, jalapeno, salt, and yogurt to an airtight container and let it cure in the fridge for a minimum of 7 days. This resting period allows the flavors to meld together, resulting in a more harmonious and well-developed huweirneh.
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