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Stuffed_Swiss_chard_leaves #Mehshi_selek
Stuffed_Swiss_chard_leaves #Mehshi_selek

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We hope you got insight from reading it, now let’s go back to stuffed_swiss_chard_leaves #mehshi_selek recipe. You can cook stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed_Swiss_chard_leaves

#Mehshi_selek:

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

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. Remove the ribs from the leaf. 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. Stuffed Swiss Chard. this link is to an external site that may or may not meet accessibility guidelines.

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