Khabiza

نوري بوديبةCuisinier

Ingrédients

• 8 Khabiza, bunches for freezing
  8 pieces
• 3 cups Khabiza, for the meal
  3 cup
• 2 large onions
  2 pieces
• 1/3 cup olive oil
  0.3 cup
• 1/2 tablespoon pepper paste
  0.5 tablespoon
• Salt and pepper
  0
• 1/4 cup hot water
  0.3 cup
• 5 tablespoons lemon juice
  5 tablespoon

Mesures

1. 1

   Assume that the quantity to be frozen is 8 bunches.

2. 2

   Thoroughly clean the khabiza from yellow leaves, chop it moderately, then soak it in water mixed with salt and vinegar, then wash it well several times and drain.

3. 3

   Place the drained khabiza in a large pot with a pinch of salt over low heat, covered (you will notice some liquid coming out, which is desired).

   Matériel requis:

   Marmite
4. 4

   Stir occasionally until all the liquid is released and its color changes.

5. 5

   Drain and squeeze by hand, then divide into freezer bags, each bag containing 3 cups, which is enough for two people, then place in the freezer (it remains good for a year in the freezer).

6. 6

   To cook the khabiza, place the bag of khabiza in the refrigerator a day before.

7. 7

   In a frying pan, add olive oil and sauté the onions over medium heat with a pinch of salt until they are well wilted, then add the pepper paste, followed by the khabiza and water, and stir.

   Matériel requis:

   Poêle à frire
8. 8

   Leave the khabiza on low heat, covered, for half an hour or until it is well cooked, and finally add the lemon juice.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques