Mallow, known as Khelmit in Hebrew and Khubeza in Arabic, is one of the most common edible wild greens in the local landscape. Its place in both Arabic and Hebrew names points to how deeply it belongs to the region’s foraging culture.
The leaves and tender stems can be eaten fresh or cooked. They are nourishing, gentle, and traditionally valued for supporting healthy digestion. Here they become a filling for fatayer, a traditional Arab savory pastry that can be baked with many different fillings.
If fresh mallow is not available, use tender spinach, chard, or another mild edible green. If foraging, use only plants you can identify with certainty, and harvest only from clean, unsprayed areas where gathering is allowed.
Ingredients:
- 1 batch sourdough whole wheat doughnut dough, after fermentation and rising
- 1 bunch mallow leaves, or another tender edible green
- Fresh za’atar leaves and sage
- Cooked potato or sweet potato, optional, for adding to the filling
- Salt, to taste
- Olive oil or ghee
- 1 egg yolk
- 1 tablespoon water (15 ml)
- Sesame seeds, for topping
- Nigella seeds, for topping
Instructions:
- Chop the wild greens.
- Mix the chopped greens with a little salt, olive oil, fresh za’atar leaves, and sage.
- If using cooked potato or sweet potato, add it to the filling.
- Transfer the fermented, risen dough to a floured work surface.
- Press out the air and divide the dough into 16 equal pieces with a sharp knife.
- Heat the oven to 425 F (220 C), using a regular bake setting rather than convection.
- Roll each piece of dough very thin.
- Place a little of the chopped greens in the center of each round.
- Fold the dough into a half-moon and seal the edges with a fork or pastry crimper.
- Arrange the pastries on a parchment-lined baking sheet.
- Beat the egg yolk with the water.
- Brush the pastries with the egg wash, then sprinkle with sesame seeds and nigella seeds.
- Bake for about 13 minutes, or until browned.
- Remove from the oven and serve.
