Recipe of Homemade Swiss_chard_pastry... Shuabiat_bie_selek

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, swiss_chard_pastry… shuabiat_bie_selek. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's <em>The Cuisine of the For the pastry: Sift flour and sugar into a large bowl. Stir in butter and eggs with a fork; mixture will look crumbly. Turn out onto a floured work surface and. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender!

Swiss_chard_pastry… Shuabiat_bie_selek is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Swiss_chard_pastry… Shuabiat_bie_selek is something which I have loved my whole life.

To begin with this recipe, we have to first 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. Prepare 1 tablespoon salt
5. Prepare 120 ml or 1/2 a cup of pomegranate molasses
6. Prepare 4 tablespoons olive oil
7. Get 1/4 cup raisins
8. Take 1/4 cup walnuts
9. Make ready 2 tablespoons sesame (optional)
10. Make ready Shuabiat's dough :
11. Make ready 6 cups flour
12. Make ready 1 teaspoon salt
13. Get 1 1/2 tablespoon sugar
14. Get 1/4 cup corn oil
15. Get 3 cups water or as needed
16. Take as needed Corn oil for rolling the dough

Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed Swiss chard, and much more. Swiss chard—or simply "chard"—is a member of the beet family that does well in both cool and warm temperatures. Here's how to grow Swiss chard in Swiss chard is typically grown as a cool-season crop because it grows best in the cooler temperatures of spring and fall. Swiss Chard is entirely edible, including the leaves and stems.

Steps 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

Here's how to grow Swiss chard in Swiss chard is typically grown as a cool-season crop because it grows best in the cooler temperatures of spring and fall. Swiss Chard is entirely edible, including the leaves and stems. The stems need a little more cooking time than the leaves because they have a lot of cellulose that Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked. Cooking it also makes it less bitter. Easiest way to make Swiss chard!

So that is going to wrap it up with this special food swiss_chard_pastry… shuabiat_bie_selek recipe. Thank you very much for your time. I am sure that you will make this at home. There is 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, friends and colleague. Thank you for reading. Go on get cooking!