Stuffed_Swiss_chard_leaves #Mehshi_selek. Serve the Swiss chard bundles hot, with the sauce on top or on the side, as people like. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! If you do not have access to tender, young grape leaves, by all means use swiss chard leaves (selek), which are used interchangeably in Lebanese cuisine.
It might have been smarter to freeze the leaves first, which is what we did with our grape.
In this dish, I stuffed the rice into Swiss chard leaves and topped them with my raw marinara sauce.
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.
You can cook Stuffed_Swiss_chard_leaves
#Mehshi_selek using 7 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Stuffed_Swiss_chard_leaves #Mehshi_selek
- Prepare 2 kg of Swiss chard leaves.
- It's 2 cups of Egyptian rice.
- Prepare 400 g of minced meat.
- Prepare 2 of tsps salt.
- It's 1 tsp of seven spices.
- You need 5 of lemons (juiced approximately).
- It's 1 tablespoon of ghee or animal fat.
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. Lebanese Stuffed Swiss Chard Leaves.delicious and healthy Middle Eastern recipe, a family favorite that always disappears quickly! Great as a holiday appetizer too! adishofdailylife.com.
Stuffed_Swiss_chard_leaves #Mehshi_selek instructions
- 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.
Find this Pin and more on Recipe Box: Mediterranean / Middle Eastern by A Dish of Daily Life. Fresh Swiss chard and bulgur wheat packed with herbs and lemon help reinvent classic stuffed grape leaves at Kantin Dukkan in Istanbul. For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stuffed leaves without baking them; they're. 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.