How to Recipe Tasty Stuffed_Swiss_chard_leavesMehshi_selek

Without fail cooking ultimate Stuffed_Swiss_chard_leaves #Mehshi_selek easy, yummy, practical.

Good Evening every body, at this time you get present recipe Stuffed_Swiss_chard_leaves #Mehshi_selek with 7 ingredients and 17 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 7 ingredients and 17 stages of easy cooking Stuffed_Swiss_chard_leaves #Mehshi_selek.

Ingredients all Stuffed_Swiss_chard_leaves

#Mehshi_selek

1. Needed 2 kg : Swiss chard leaves.

2. Needed 2 cups : Egyptian rice.

3. Prepare 400 g : minced meat.

4. Needed 2 : tsps salt.

5. Needed 1 tsp : seven spices.

6. Prepare 5 : lemons (juiced approximately).

7. Needed 1 tablespoon : ghee or animal fat.

If all ingredients Stuffed_Swiss_chard_leaves #Mehshi_selek it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.

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