Easiest Way to Prepare Award-winning Stuffed_Swiss_chard_leaves #Mehshi_selek

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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. 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.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

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

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. Stuffed Swiss Chard. this link is to an external site that may or may not meet accessibility guidelines. In this dish, I stuffed the rice into Swiss chard leaves and topped them with my raw marinara sauce. It's a hearty, comforting, and delicious raw meal-a To assemble the wraps, cut each chard leaf in half and remove the thickest part of the stem.

Instructions 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

In this dish, I stuffed the rice into Swiss chard leaves and topped them with my raw marinara sauce. It's a hearty, comforting, and delicious raw meal-a To assemble the wraps, cut each chard leaf in half and remove the thickest part of the stem. In reality, stuffed grape leaves and swiss chard leaves should always be meltingly tender! Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

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