Steps to Make Any-night-of-the-week Stuffed_Swiss_chard_leaves #Mehshi_selek

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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. Serve the Swiss chard bundles hot, with the sauce on top or on the side, as people like. The stuffing for the Swiss chard leaves is the same that I used for my Lebanese stuffed zucchini recipe.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 2 kg Swiss chard leaves
2. Take 2 cups Egyptian rice
3. Prepare 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

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

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

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. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! If you do not have access to tender, young grape. Stuffed swiss chard leaves - Taste of Beirut.

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