Comments on: Stuffed Mallows, An Edible Weed

By: Edible Weed: Malva | Hemet Sunshine

Edible Weed: Malva | Hemet Sunshine — Mon, 09 Jan 2012 04:38:31 +0000

[...] Stuffed Mallows at Israeli Kitchen [...]

By: Mimi

Mimi — Thu, 14 Apr 2011 17:59:14 +0000

Hi, Simon. I’ll be glad to know more about “Zulu spinach.” As far as I know, mallows grow on all the continents, so your weed may very well be them.

By: Simon Peirson

Simon Peirson — Thu, 14 Apr 2011 14:23:55 +0000

Hi Mimi.

Glad I stumbled upon this.
Been living in IL for a few years and whenever I see this plant ( mallow) it reminds me of a weed that that the indigenous people in South Africa eat. The lady who used to work for us used to call it Zulu spinach

I’m going to try and find out if it is the same plant ….. if not I will post what it is .

By: Cafe Liz » Winter’s bounty: Mallow leaves stuffed with nettle » the kosher vegetarian Israeli food blog

Wed, 09 Mar 2011 14:01:47 +0000

[...] Miriam’s stuffed mallow recipe. [...]

By: Mimi

Mimi — Sun, 06 Mar 2011 10:20:28 +0000

Faye, melloukhia are a sort of mallow, but the leaves are much longer and their flavor is more pronounced. Also they’re much goopier when cooked.

By: Faye

Faye — Sat, 05 Mar 2011 01:26:39 +0000

I have seen translations of the Egyptian Melloukhia leaves as mallow, and they also have that same goopy liquid. Is that what these were or are the ones you picked a different kind of mallow?

By: Edible weeds: chickweed, mallow, sow thistle, plantain and nettle « Little House on the Plains

Wed, 04 Aug 2010 07:02:47 +0000

[...] Woodward and Pam Vardy, has an Egyptian recipe for a mallow soup called Khobaza. Likewise, the Israeli Kitchen blog offers a recipe for making stuffed Mallow leaves, or what we might know as [...]

By: Mimi54

Mimi54 — Sun, 11 Jul 2010 16:05:35 +0000

Barbara, your own lemons…I envy you!

By: barbara

barbara — Sat, 10 Jul 2010 10:17:14 +0000

What a lovely idea to use my mallow-leaves instead of wineleaves. Another taste but very delicious.
I am using some slices of own lemons to cover the rolls.
Thanks for that Website.
Barbara

By: Mimi54

Mimi54 — Sun, 14 Feb 2010 13:20:37 +0000

The leaves on my clyclamen are so small, it wouldn’t be worth the bother. But I’m interested in trying it anyway…maybe I’ll snip off one or two, preboil, and then stir-fry them to see what they taste like.