Recipe of Speedy Swiss_chard_pastry... Shuabiat_bie_selek

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, swiss_chard_pastry… shuabiat_bie_selek. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Swiss_chard_pastry… Shuabiat_bie_selek is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Swiss_chard_pastry… Shuabiat_bie_selek is something which I’ve loved my entire life. They’re fine and they look fantastic.

Swiss Chard Patties anyone can make. Today I will share with you my Swiss Chard Pattie recipe, its a hit here at home and I'm sure you will love it too. FULL RECIPE BELOWThis vegetable is fun to use for its colorful veins and stalks. Swiss chard makes for a great side dish and you don't need many ingredients.

To begin with this particular recipe, we have to prepare a few components. You can cook swiss_chard_pastry… shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Swiss_chard_pastry… Shuabiat_bie_selek:

1. Prepare 1 kg Swiss chard leaves
2. Prepare 2 big onions
3. Get tablespoons sumac
4. Make ready 1 tablespoon salt
5. Take 120 ml or 1/2 a cup of pomegranate molasses
6. Make ready 4 tablespoons olive oil
7. Get 1/4 cup raisins
8. Prepare 1/4 cup walnuts
9. Prepare 2 tablespoons sesame (optional)
10. Make ready Shuabiat's dough :
11. Make ready 6 cups flour
12. Prepare 1 teaspoon salt
13. Take 1 1/2 tablespoon sugar
14. Prepare 1/4 cup corn oil
15. Take 3 cups water or as needed
16. Prepare as needed Corn oil for rolling the dough

Turn out onto a floured work surface and. Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) (/tʃɑːrd/) is a green leafy vegetable. In the cultivars of the Flavescens Group. Try this simple sautéed Swiss chard recipe.

Instructions to make Swiss_chard_pastry… Shuabiat_bie_selek:

1. The filling : - chop Swiss chard leaves coarsely
2. Finley chop the onions
3. Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional).
4. Mix together and leave in a colander for about 2 hours or until all water has drained
5. Add to the mixture the rest of pomegranate molasses.  Walnuts and sesame are optional
6. Mix well together once more
7. Dough preparation : - add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough.
8. Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes.
9. Spread each ball in oil. Roll out the dough in a circular shape.
10. Put about 1 tablespoon of the filling at the centre of the circle
11. Closing the 3 sides together
12. Place on a  baking tray (add sesame on top, optional)
13. Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. - It is served,hot or cold.
14. Made by: Tala Odaymat

In the cultivars of the Flavescens Group. Try this simple sautéed Swiss chard recipe. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender!

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