Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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. The stuffing for the Swiss chard leaves is the same that I used for my Lebanese stuffed zucchini recipe.
Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Stuffed_Swiss_chard_leaves
#Mehshi_selek:
- Make ready Swiss chard leaves
- Prepare Egyptian rice
- Get minced meat
- Get tsps salt
- Take seven spices
- Prepare lemons (juiced approximately)
- Make ready ghee or animal fat
She serves the stuffed leaves without baking them; they're. 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. 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.
Steps 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
Stuffed Swiss Chard. this link is to an external site that may or may not meet accessibility guidelines. 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. 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. Stuffed swiss chard is a great alternative to grape leaves once the grape leaves are done for the season.
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