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Best Advice to Cooking Tasty Stuffed_Swiss_chard_leaves #Mehshi_selek

Wishing to eat Stuffed_Swiss_chard_leaves #Mehshi_selek a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful instructions on preparing a Stuffed_Swiss_chard_leaves #Mehshi_selek like a famous chef made.

Stuffed_Swiss_chard_leaves #Mehshi_selek

We hope you got benefit from reading it, now let's go back to stuffed_swiss_chard_leaves #mehshi_selek recipe. To cook stuffed_swiss_chard_leaves #mehshi_selek you need 7 ingredients and 17 steps. Here is how you achieve it.

To cook an unforgettable Stuffed_Swiss_chard_leaves #Mehshi_selek, here are the materials needed:

  1. Provide 2 kg of Swiss chard leaves.
  2. Get 2 cups of Egyptian rice.
  3. Prepare 400 g of minced meat.
  4. Use 2 of tsps salt.
  5. Use 1 tsp of seven spices.
  6. Take 5 of lemons (juiced approximately).
  7. You need 1 tablespoon of ghee or animal fat.

After readying the components, now you are good to prepare your tasty Stuffed_Swiss_chard_leaves #Mehshi_selek by following the procedures on this section:

  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.

Cut stems of chard stalks off at the base of each leaf, leaving center rib intact. 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. These recipes will help you use it all, from simple sautés to quiches and soups. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. This Swiss chard recipe came as a substitute for dolmeh, our favourite stuffed grape-vine leaves but turned out so good I'd be making them again and again.

Recipe : Stuffed_Swiss_chard_leaves #Mehshi_selek

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