Stuffed_Swiss_chard_leaves #Mehshi_selek
Stuffed_Swiss_chard_leaves #Mehshi_selek

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I have loved my whole life.

Check Out Swiss Chard on eBay. Fill Your Cart With Color today! Garden At Home With Sarah Raven, Wide Range of Products Available Online 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.

To begin 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 can achieve it.

The ingredients needed to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

  1. Get 2 kg Swiss chard leaves
  2. Prepare 2 cups Egyptian rice
  3. Make ready 400 g minced meat
  4. Make ready 2 tsps salt
  5. Get 1 tsp seven spices
  6. Prepare 5 lemons (juiced approximately)
  7. Prepare 1 tablespoon ghee or animal fat

Or at least all the ones I want. But, since we moved to a new neighborhood a few years ago, there are a few mainstays I don't get to enjoy quite as often as I used to, mainly Vietnamese, one of my. Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot.

Steps to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

  1. Separate Swiss chard leaves from the stalks and wash
  2. In a pot add sufficient amount of water with a little salt, bring to a boil. Turn off or reduce heat to low
  3. Add swiss chard leaves in the boiling water untill they have softened
  4. Remove from the boiling water and soak in salted cold water, adding a little white vinegar
  5. Drain from water
  6. Stuffing preparation: - wash the rice and soak in water for 10 minutes
  7. Drain the rice and mix in the meat, spices,and salt
  8. Place a swiss chard leaf on a flat surface. In the centre add a suitable amount of the stuffing
  9. Fold and roll from all sides, continue this process and all leaves have been rolled
  10. Method of cooking: - in a pot add ghee,and part of the stalks
  11. Add half of the stuffed swiss chard leaves, also add a few slices of the animal fat. Add remaining leaves
  12. Add salt and lemon juice
  13. 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
  14. Immerse the stuffed leaves with water
  15. Cook for about an hour on low heat
  16. Serve hot,with swiss chard stalks moutabal (puree/ dip)
  17. By: Bara'a Choughari

Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot. Cut stems of chard stalks off at the base of each leaf, leaving center rib intact. Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip. These recipes will help you use it all, from simple sautรฉs to quiches and soups.

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