Recipe of Homemade Stuffed_Swiss_chard_leaves #Mehshi_selek

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I’ve loved my entire life.

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

Instructions 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 is going to wrap it up for this special food stuffed_swiss_chard_leaves #mehshi_selek recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!