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Ingredient
Stuffed_Swiss_chard_leaves #Mehshi_selek
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Ingredient
2 kg
Swiss chard leaves
2 cups
Egyptian rice
400 g
minced meat
1 tsp
seven spices
1 tablespoon
ghee or animal fat
Cooking instructions
* Step 1
Separate Swiss chard leaves from the stalks and wash
* Step 2
In a pot add sufficient amount of water with a little salt, bring to a boil. Turn off or reduce heat to low
* Step 3
Add swiss chard leaves in the boiling water untill they have softened
* Step 4
Remove from the boiling water and soak in salted cold water, adding a little white vinegar
* Step 5
Drain from water
* Step 6
Stuffing preparation:
wash the rice and soak in water for 10 minutes
* Step 7
Drain the rice and mix in the meat, spices,and salt
* Step 8
Place a swiss chard leaf on a flat surface. In the centre add a suitable amount of the stuffing
* Step 9
Fold and roll from all sides, continue this process and all leaves have been rolled
* Step 10
Method of cooking:
in a pot add ghee,and part of the stalks
* Step 11
Add half of the stuffed swiss chard leaves, also add a few slices of the animal fat. Add remaining leaves
* Step 12
Add salt and lemon juice
* Step 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
* Step 14
Immerse the stuffed leaves with water
* Step 15
Cook for about an hour on low heat
* Step 16
Serve hot,with swiss chard stalks moutabal (puree/ dip)
* Step 17
By: Bara'a Choughari
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