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A top view of a bowl of hedge mustard and yogurt with a generous drizzle of extra virgin olive oil topped with finely chopped parsley and served with Palestinian sesame bread

Huweirneh (Palestinian Yogurt and Hedge Mustard)

Fatimah
Indulge in the exquisite Palestinian flavors by making this huweirneh recipe. Believe me, you will experience a tasty combination of flavors and textures.
5 from 2 Ratings
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Course Breakfast
Cuisine Palestinian
Servings 4
Calories 448 kcal

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.

Nutrition

Calories: 448kcalCarbohydrates: 34gProtein: 26gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 96mgSodium: 5570mgPotassium: 1140mgSugar: 34gVitamin A: 728IUVitamin C: 4mgCalcium: 893mgIron: 0.4mg
Keyword Hedge Mustard and Yogurt, Huweirneh, Huweirrah, Yogurt and Hedge Mustard
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