Stuffed_Swiss_chard_leaves #Mehshi_selek. 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.
Lebanese Stuffed Swiss Chard Healthy Dinner.
If you like Middle Eastern food, you're Swiss chard is harder to roll than grape leaves, in my opinion.
It might have been smarter to freeze the leaves first, which is what we did with our grape.
You can have Stuffed_Swiss_chard_leaves
#Mehshi_selek using 7 ingredients and 17 steps. Here is how you cook it.
Ingredients of Stuffed_Swiss_chard_leaves #Mehshi_selek
- Prepare 2 kg of Swiss chard leaves.
- Prepare 2 cups of Egyptian rice.
- It's 400 g of minced meat.
- It's 2 of tsps salt.
- You need 1 tsp of seven spices.
- Prepare 5 of lemons (juiced approximately).
- It's 1 tablespoon of ghee or animal fat.
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. 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.
Stuffed_Swiss_chard_leaves #Mehshi_selek step by step
- 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.
She serves the stuffed leaves without baking them; they're. 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. The sushi-like rolls of our Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Traditionally leaves are thawed in hot water and rolled with different stuffing.