Stuffed_Swiss_chard_leaves #Mehshi_selek. Serve the Swiss chard bundles hot, with the sauce on top or on the side, as people like. The stuffing for the Swiss chard leaves is the same that I used for my Lebanese stuffed zucchini recipe. It includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil.
Large chard leaves make beautiful rolls I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs The stems add great texture to the filling.
Lebanese Stuffed Swiss Chard Healthy Dinner.
If you like Middle Eastern food, you're Swiss chard is harder to roll than grape leaves, in my opinion.
You can have Stuffed_Swiss_chard_leaves
#Mehshi_selek using 7 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Stuffed_Swiss_chard_leaves #Mehshi_selek
- You need 2 kg of Swiss chard leaves.
- You need 2 cups of Egyptian rice.
- You need 400 g of minced meat.
- It's 2 of tsps salt.
- Prepare 1 tsp of seven spices.
- It's 5 of lemons (juiced approximately).
- Prepare 1 tablespoon of ghee or animal fat.
It might have been smarter to freeze the leaves first, which is what we did with our grape. In this dish, I stuffed the rice into Swiss chard leaves and topped them with my raw marinara sauce. It's a hearty, comforting, and delicious raw meal-a To assemble the wraps, cut each chard leaf in half and remove the thickest part of the stem. Fresh Swiss chard and bulgur wheat packed with herbs and lemon help reinvent classic stuffed grape leaves at Kantin Dukkan in Istanbul.
Stuffed_Swiss_chard_leaves #Mehshi_selek instructions
- 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.
For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stuffed leaves without baking them; they're. Remove the ribs from the leaf. Leaves of Swiss chard, blanched until pliable and vibrant, make wrappers for parcels of a brown-rice filling enriched with ricotta; spoonfuls of fresh tomato sauce give the dish a garlicky nip. Stuffed Swiss Chard. this link is to an external site that may or may not meet accessibility guidelines.
