Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Ground lamb, rice, and plenty of veggies make up the stuffing that is then wrapped in Swiss chard leaves and cooked in a simple tomato sauce. It's a twist on classically stuffed cabbage leaves, though much prettier, a bit more delicate in flavor, and wonderfully warming on a chilly night. As an example of a recipe using Swiss chard I share with you today my Lebanese family stuffed Swiss chard leaves recipe.
Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed_Swiss_chard_leaves
#Mehshi_selek:
- Make ready 2 kg Swiss chard leaves
- Prepare 2 cups Egyptian rice
- Take 400 g minced meat
- Prepare 2 tsps salt
- Take 1 tsp seven spices
- Prepare 5 lemons (juiced approximately)
- Make ready 1 tablespoon ghee or animal fat
Remove the ribs from the leaf. The sushi-like rolls of our Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Quick tip: Using a mini chopper or food processor cuts prep time for this dish in half. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender!
Instructions to make Stuffed_Swiss_chard_leaves
#Mehshi_selek:
- Separate Swiss chard leaves from the stalks and wash
- In a pot add sufficient amount of water with a little salt, bring to a boil. Turn off or reduce heat to low
- Add swiss chard leaves in the boiling water untill they have softened
- Remove from the boiling water and soak in salted cold water, adding a little white vinegar
- Drain from water
- Stuffing preparation: - wash the rice and soak in water for 10 minutes
- Drain the rice and mix in the meat, spices,and salt
- Place a swiss chard leaf on a flat surface. In the centre add a suitable amount of the stuffing
- Fold and roll from all sides, continue this process and all leaves have been rolled
- Method of cooking: - in a pot add ghee,and part of the stalks
- Add half of the stuffed swiss chard leaves, also add a few slices of the animal fat. Add remaining leaves
- Add salt and lemon juice
- Add a plate over the stuffed leaves also a small pot with water inside. This will be used as a weight, to weigh down the leaves
- Immerse the stuffed leaves with water
- Cook for about an hour on low heat
- Serve hot,with swiss chard stalks moutabal (puree/ dip)
- By: Bara'a Choughari
You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. These recipes will help you use it all, from simple sautés to quiches and soups. They are stuffed with beef, pine nuts, feta and currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb. Transfer to a bowl of cold water, then drain and cut away the stems at the base.
So that’s going to wrap it up for this exceptional food stuffed_swiss_chard_leaves #mehshi_selek recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
