Simple Way to Make Ultimate Stuffed_Swiss_chard_leaves #Mehshi_selek

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I have loved my entire life. They’re nice 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. 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.

To begin with this recipe, we must prepare a few components. You can have stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

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

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. Stuffed Swiss Chard. this link is to an external site that may or may not meet accessibility guidelines. 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.

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

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. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

So that’s going to wrap it up with this special food stuffed_swiss_chard_leaves #mehshi_selek recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!