Stuffed_Swiss_chard_leaves #Mehshi_selek
Stuffed_Swiss_chard_leaves #Mehshi_selek

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I have loved my entire life.

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. As an example of a recipe using Swiss chard I share with you today my Lebanese family stuffed Swiss chard leaves recipe.

To begin with this recipe, we have to first 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:

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

Prepare Swiss Chard: Fill a large bowl with ice water and set aside. Fill a large saucepan with water and bring to a boil over high heat. Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

Instructions 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

You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. These recipes will help you use it all, from simple sautés to quiches and soups. They are stuffed with beef, pine nuts, feta and currants and cooked with tomato sauce and cheddar cheese. They are naturally gluten-free and low carb. Transfer to a bowl of cold water, then drain and cut away the stems at the base.

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