Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Stuffed_Swiss_chard_leaves #Mehshi_selek is something that I have loved my whole life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 2 cups Egyptian rice
3. Prepare 400 g minced meat
4. Get 2 tsps salt
5. Prepare 1 tsp seven spices
6. Prepare 5 lemons (juiced approximately)
7. Get 1 tablespoon ghee or animal fat

It might have been smarter to freeze the leaves first, which is what we did with our grape. Leaves of Swiss chard, blanched until pliable and vibrant, make wrappers for parcels of a brown-rice filling enriched with ricotta; spoonfuls of fresh tomato sauce give the 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.

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

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. Capuns are a traditional Swiss dish from the region of Grisons. Those tiny packages made from Swiss chard leaves have a secret: a salty and richt stuffing. Remove the ribs from the leaf. Fresh Swiss chard and bulgur wheat packed with herbs and lemon help reinvent classic stuffed grape leaves at Kantin Dukkan in Istanbul.

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