Recipe of Mario Batali Stuffed_Swiss_chard_leaves #Mehshi_selek

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I’ve loved my entire life. They’re fine and they look fantastic.

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. The stuffing for the Swiss chard leaves is the same that I used for my Lebanese stuffed zucchini recipe. It includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil.

To get started with this recipe, we have to first prepare a few components. You can have stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

1. Get Swiss chard leaves
2. Get Egyptian rice
3. Make ready minced meat
4. Get tsps salt
5. Prepare seven spices
6. Get lemons (juiced approximately)
7. Prepare ghee or animal fat

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. Drain and cool the leaves before stuffing. These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese.

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

Drain and cool the leaves before stuffing. These Swiss Chard Rolls are stuffed with lean beef, pine nuts, feta and zante currants and cooked with tomato sauce and cheddar cheese. Shock the chard in the ice bath and then dry with. This is a simple vegan recipe for stuffed Swiss chard rolls. Adding rice, tomato and herbs to the chard leaves make for a delicious healthy vegan dinner or side dish.

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