Fermented turnip tops (Huwairna) from Boustany: A Celebration of Vegetables from my Palestine (page 95) by Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red or green chilli sauce (Shatta hamrah w khadra)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to ferment for 1 hour. Can substitute chilli flakes for sumac.

  • rmardel on November 11, 2025

    I have wanted to make this since I first opened the book. Although it took me a while to get there, as I awaited fresh fall turnip season, it was well worth the wait. This is unlike any other ferment, salad, or condiment I have made and it is delicious. The texture is slightly chewy from the turnip greens, vegetative, green, sharp, funky and sour in a very pleasant and cooling way. It is a great side to a variety of dishes. I tasted this after two days, as per Tamimi's suggestion. I look forward to seeing if this changes over the next few days, but it is something definitely worth exploring further.

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