Easiest Way to Make Tasty Swiss_chard_pastry Shuabiat_bie_selek

Without fail cooking ultimate Swiss_chard_pastry… Shuabiat_bie_selek easy, delicious, practical. FULL RECIPE BELOWThis vegetable is fun to use for its colorful veins and stalks. Swiss chard makes for a great side dish and you don't need many ingredients. Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's <em>The Cuisine of the For the pastry: Sift flour and sugar into a large bowl. Stir in butter and eggs with a fork; mixture will look crumbly. Turn out onto a floured work surface and.

Swiss chard is a nutritional powerhouse – an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary.

Swiss chard is a member of the beet family and both its stems and leaves can be eaten cooked or raw.

Chard may also go by the names leaf beet, seakale beet, silver beet, and spinach beet.

Good Evening every body, at this time you get present recipe Swiss_chard_pastry… Shuabiat_bie_selek with 16 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 14 stages of easy cooking Swiss_chard_pastry… Shuabiat_bie_selek.

Ingredients for Swiss_chard_pastry… Shuabiat_bie_selek

1. Needed : Swiss chard leaves.

2. Prepare : big onions.

3. Needed : sumac.

4. Needed : salt.

5. Needed : or 1/2 a cup of pomegranate molasses.

6. Needed : olive oil.

7. Needed : raisins.

8. Prepare : walnuts.

9. Needed : sesame (optional).

10. Needed : Shuabiat's dough :.

11. Needed : flour.

12. Prepare : salt.

13. Prepare : sugar.

14. Prepare : corn oil.

15. Prepare : water or as needed.

16. Needed : Corn oil for rolling the dough.

Best known for its bright and colorful stems, Swiss chard comes in a rainbow of hues—pink, yellow, orange, red, and.

Swiss Chard is entirely edible, including the leaves and stems.

The stems need a little more cooking time than the leaves because they have a lot of cellulose that Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked.

Cooking it also makes it less bitter.

If all ingredients Swiss_chard_pastry… Shuabiat_bie_selek it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Swiss_chard_pastry… Shuabiat_bie_selek

1. The filling : chop Swiss chard leaves coarsely.

2. Finley chop the onions.

3. Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional)..

4. Mix together and leave in a colander for about 2 hours or until all water has drained.

5. Add to the mixture the rest of pomegranate molasses.  Walnuts and sesame are optional.

6. Mix well together once more.

7. Dough preparation : add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough..

8. Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes..

9. Spread each ball in oil. Roll out the dough in a circular shape..

10. Put about 1 tablespoon of the filling at the centre of the circle.

11. Closing the 3 sides together.

12. Place on a  baking tray (add sesame on top, optional).

13. Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. It is served,hot or cold..

14. Made by: Tala Odaymat.

Swiss Chard Pesto - A great way to use up greens that can easily wilt in your fridge forgotten.

This pest is so flavorful and creamy!

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 Swiss chard is a wonderful vegetable; full of vitamins, iron, calcium, fiber, beats spinach as a.

Place one sheet of filo on a clean work surface with the long.

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