Ktzitzot Khubeza
| Alternative names | Ktzitzot Khalmit |
|---|---|
| Course | Appetizer/Main Dish |
| Place of origin | Israel |
| Region or state | Jerusalem |
| Serving temperature | Hot |
| Main ingredients | Khubeza mallow, bulgur/bread crumbs, eggs, onion, olive oil |
 Cookbook: Ktzitziot Khubeza  Media: Ktzitziot Khubeza | |
Ktzitziot Khubeza is an Israeli patty made of Khubeza (which is a variety of a mallow native to the Levant region) and of Bulgur or Bread crumbs, eggs, spices, garlic, onions and olive oil. The Patty is famous because of its important role during the Siege of Jerusalem during Israel's Independence war.
1948 Independence war
During the siege of Jerusalem, when convoys of food could not reach the city, Jerusalemites went out to the fields to pick khubeza leaves, which are high in iron and vitamins and make patties from the khubeza mallow and other ingredients that they had.[1] The Jerusalem radio station, Kol Hamagen, broadcast instructions for cooking it that were picked up in Jordan convinced the Arabs that the Jews were dying of starvation and victory was at hand.[2] In the past decade, food writers in Israel have encouraged the population to prepare khubeza on Israel Independence Day.[3]
Today
The patty is widely known in Israel and especially among Jerusalemites.
Variations
Variations of the patty can include tahini sauce or with spicy skhug sauce and sometimes add sumac or hot paprika while cooking it. Another variation of the patty itself is using Jew's mallow (molokhia) leaves instead of Khubeza leaves.