Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a Best dish, swiss_chard_pastry… shuabiat_bie_selek. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Swiss_chard_pastry… Shuabiat_bie_selek is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Swiss_chard_pastry… Shuabiat_bie_selek is something which I have loved my entire life. They’re nice and they look fantastic.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's <em>The Cuisine of the For the pastry: Sift flour and sugar into a large bowl. Stir in butter and eggs with a fork; mixture will look crumbly. Turn out onto a floured work surface and.
To begin with this recipe, we must prepare a few ingredients. You can cook swiss_chard_pastry… shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Swiss_chard_pastry… Shuabiat_bie_selek:
- Prepare 1 kg Swiss chard leaves
- Prepare 2 big onions
- Make ready tablespoons sumac
- Get 1 tablespoon salt
- Make ready 120 ml or 1/2 a cup of pomegranate molasses
- Take 4 tablespoons olive oil
- Make ready 1/4 cup raisins
- Take 1/4 cup walnuts
- Prepare 2 tablespoons sesame (optional)
- Get Shuabiat's dough :
- Take 6 cups flour
- Make ready 1 teaspoon salt
- Take 1 1/2 tablespoon sugar
- Prepare 1/4 cup corn oil
- Make ready 3 cups water or as needed
- Take as needed Corn oil for rolling the dough
Wikipedia Article About Swiss Chard on Wikipedia. Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach or Marigold, is a leaf vegetable. These Leek and potato patties make delicious appetizers or an ideal side dish to accompany many meat dishes. Very traditionally made during Passover or Easter across the Middle East.
Steps to make Swiss_chard_pastry… Shuabiat_bie_selek:
- The filling : - chop Swiss chard leaves coarsely
- Finley chop the onions
- Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional).
- Mix together and leave in a colander for about 2 hours or until all water has drained
- Add to the mixture the rest of pomegranate molasses. Walnuts and sesame are optional
- Mix well together once more
- Dough preparation : - add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough.
- Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes.
- Spread each ball in oil. Roll out the dough in a circular shape.
- Put about 1 tablespoon of the filling at the centre of the circle
- Closing the 3 sides together
- Place on a baking tray (add sesame on top, optional)
- Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. - It is served,hot or cold.
- Made by: Tala Odaymat
Garden fresh Swiss chard is quickly cooked with olive oil, garlic, and capers in this quick and easy Italian-inspired meal. I've had pasta and Swiss chard before but until now have only mixed it together on my plate not as a dish of its own! Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it's a superstar in its own right. Make the pastry and saute the vegetables the night before. Swiss chard—or simply "chard"—is a member of the beet family that does well in both cool and warm temperatures.
So that’s going to wrap this up for this exceptional food swiss_chard_pastry… shuabiat_bie_selek recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
