Recipe of Speedy Stuffed_Swiss_chard_leaves #Mehshi_selek

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stuffed_swiss_chard_leaves #mehshi_selek. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Stuffed_Swiss_chard_leaves #Mehshi_selek is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Stuffed_Swiss_chard_leaves #Mehshi_selek is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed_swiss_chard_leaves #mehshi_selek using 7 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Stuffed_Swiss_chard_leaves

#Mehshi_selek:

1. Get Swiss chard leaves
2. Take Egyptian rice
3. Take minced meat
4. Get tsps salt
5. Take seven spices
6. Prepare lemons (juiced approximately)
7. Get ghee or animal fat

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

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