Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a Best dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I’ve loved my whole life. They’re nice 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 have to prepare a few components. You can have 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:
- Take 2 kg Swiss chard leaves
- Take 2 cups Egyptian rice
- Get 400 g minced meat
- Prepare 2 tsps salt
- Prepare 1 tsp seven spices
- Take 5 lemons (juiced approximately)
- Make ready 1 tablespoon ghee or animal fat
It might have been smarter to freeze the leaves first, which is what we did with our grape. 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. In this dish, I stuffed the rice into Swiss chard leaves and topped them with my raw marinara sauce.
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
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. 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. Remove the ribs from the leaf. Fresh Swiss chard and bulgur wheat packed with herbs and lemon help reinvent classic stuffed grape leaves at Kantin Dukkan in Istanbul.
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