Stuffed_Swiss_chard_leaves #Mehshi_selek. 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.
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. The sushi-like rolls of our Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Fresh Swiss chard and bulgur wheat packed with herbs and lemon help reinvent classic stuffed grape leaves at Kantin Dukkan in Istanbul. You can cook Stuffed_Swiss_chard_leaves #Mehshi_selek using 7 ingredients and 17 steps. Here is how you achieve it.
Ingredients of Stuffed_Swiss_chard_leaves #Mehshi_selek
- Prepare 2 kg of Swiss chard leaves.
- It's 2 cups of Egyptian rice.
- You need 400 g of minced meat.
- Prepare 2 of tsps salt.
- Prepare 1 tsp of seven spices.
- Prepare 5 of lemons (juiced approximately).
- Prepare 1 tablespoon of 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. Large chard leaves make beautiful rolls I dice the meaty stems and cook them with onion and garlic, then combine them with medium-grain rice and lots of fresh herbs The stems add great texture to the filling. 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_leaves #Mehshi_selek instructions
- Separate Swiss chard leaves from the stalks and wash.
- In a pot add sufficient amount of water with a little salt, bring to a boil. Turn off or reduce heat to low.
- Add swiss chard leaves in the boiling water untill they have softened.
- Remove from the boiling water and soak in salted cold water, adding a little white vinegar.
- Drain from water.
- Stuffing preparation: wash the rice and soak in water for 10 minutes.
- Drain the rice and mix in the meat, spices,and salt.
- Place a swiss chard leaf on a flat surface. In the centre add a suitable amount of the stuffing.
- Fold and roll from all sides, continue this process and all leaves have been rolled.
- Method of cooking: in a pot add ghee,and part of the stalks.
- Add half of the stuffed swiss chard leaves, also add a few slices of the animal fat. Add remaining leaves.
- Add salt and lemon juice.
- 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.
- Immerse the stuffed leaves with water.
- Cook for about an hour on low heat.
- Serve hot,with swiss chard stalks moutabal (puree/ dip).
- By: Bara'a Choughari.
Stuffed Chard Leaves in Libyan way(Dolma) Traditional dish. Traditionally leaves are thawed in hot water and rolled with different stuffing. I would like to make it in a cake shape or just break the. Serves four as a main course. For the filling: Rinse the swiss chard leaves and remove the stems.