Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I’ve loved my entire life. They are fine and they look wonderful.
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. The stuffing for the Swiss chard leaves is the same that I used for my Lebanese stuffed zucchini recipe.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Stuffed_Swiss_chard_leaves
#Mehshi_selek:
- Make ready Swiss chard leaves
- Get Egyptian rice
- Prepare minced meat
- Take tsps salt
- Take seven spices
- Get lemons (juiced approximately)
- Prepare ghee or animal fat
She serves the stuffed leaves without baking them; they're. 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. Remove the ribs from the leaf.
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
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. Capuns are a traditional Swiss dish from the region of Grisons. Those tiny packages made from Swiss chard leaves have a secret: a salty and richt stuffing. Lebanese Stuffed Swiss Chard Leavesdelicious and healthy Middle Eastern recipe a family favorite that always disappears quickly If you like grape leaves you will love the.
So that’s going to wrap this up with this special food stuffed_swiss_chard_leaves #mehshi_selek recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
