Stuffed_Swiss_chard_leaves #Mehshi_selek
Stuffed_Swiss_chard_leaves #Mehshi_selek

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I’ve loved my whole life. They’re fine and they look fantastic.

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. Arrange in saucepan, alternating the direction of each layer. 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.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 2 kg Swiss chard leaves
  2. Get 2 cups Egyptian rice
  3. Take 400 g minced meat
  4. Get 2 tsps salt
  5. Take 1 tsp seven spices
  6. Make ready 5 lemons (juiced approximately)
  7. Get 1 tablespoon ghee or animal fat

These recipes will help you use it all, from simple sautés to quiches and soups. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. The inspiration for this dish comes from Serbian native Svetlana Watkins, who learned how to substitute sorrel leaves for the traditional grape leaves used in stuffed-greens recipes in Greece and. Stuffed Swiss chard leaves are a perennial favorite in my house, especially when the greens are as good as they have been this season.

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

The inspiration for this dish comes from Serbian native Svetlana Watkins, who learned how to substitute sorrel leaves for the traditional grape leaves used in stuffed-greens recipes in Greece and. Stuffed Swiss chard leaves are a perennial favorite in my house, especially when the greens are as good as they have been this season. Tangy with a hint of sweet from raisins within, stuffed chard. Bring a large pot of lightly salted water to a boil. Set a bowl of ice water next to the pot.

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