Ingredients:
- 2 kg swiss chard leaves
- 2 cup egyptian rice
- 400g. minced meat
- 2 tsp salt - or as needed
- 1 tsp seven spices
- 5 lemons - juiced
- 1 tbsp ghee
- 1 tbsp white vinegar- or as needed
Directions:
Part 1: swiss chard leaves preparation:
- Separate Swiss chard leaves from the stalks and wash the leaves then strain; save the stalks to use in the bottom of the pot when cooking.
- Next bring a pot of salted water to a boil; then reduce heat to low & add swiss chard leaves in the boiling water untill they have softened, then remove from the boiling water and soak in salted Ice cold water with some little white vinegar for a few minutes to cool then strain & set aside.
Part 2: stuffing preparation:
- Wash the rice and soak in water for 10 minutes, then strain the rice and mix in the meat, seven-spices & salt, then place a swiss chard leaf on a flat surface & add a suitable amount of the stuffing in the center; then fold the sides in & roll while tucking the sides , continue this process until all the leaves have been stuffed & rolled.
Part 3: cooking the stuffed swiss-chard:
- In an appropriate pot add ghee ,and some of the swiss-chard stalks in the bottom of the pot then arrange the stuffed swiss chard leaves as desired then add salt & lemon juice; next add a plate over the stuffed leaves to be used as a weight, to weigh down the leaves; then immerse the stuffed leaves with water & cook for about 1 hour on low heat or until fully cooked.
- Finally tranfer the stuffed swiss-chard leaves to your choice of serving dish & serve hot next to swiss-chard stalks moutabal, or as desired.
- 2 kg swiss chard leaves
- 2 cup egyptian rice
- 400g. minced meat
- 2 tsp salt - or as needed
- 1 tsp seven spices
- 5 lemons - juiced
- 1 tbsp ghee
- 1 tbsp white vinegar- or as needed
Directions:
Part 1: swiss chard leaves preparation:
- Separate Swiss chard leaves from the stalks and wash the leaves then strain; save the stalks to use in the bottom of the pot when cooking.
- Next bring a pot of salted water to a boil; then reduce heat to low & add swiss chard leaves in the boiling water untill they have softened, then remove from the boiling water and soak in salted Ice cold water with some little white vinegar for a few minutes to cool then strain & set aside.
Part 2: stuffing preparation:
- Wash the rice and soak in water for 10 minutes, then strain the rice and mix in the meat, seven-spices & salt, then place a swiss chard leaf on a flat surface & add a suitable amount of the stuffing in the center; then fold the sides in & roll while tucking the sides , continue this process until all the leaves have been stuffed & rolled.
Part 3: cooking the stuffed swiss-chard:
- In an appropriate pot add ghee ,and some of the swiss-chard stalks in the bottom of the pot then arrange the stuffed swiss chard leaves as desired then add salt & lemon juice; next add a plate over the stuffed leaves to be used as a weight, to weigh down the leaves; then immerse the stuffed leaves with water & cook for about 1 hour on low heat or until fully cooked.
- Finally tranfer the stuffed swiss-chard leaves to your choice of serving dish & serve hot next to swiss-chard stalks moutabal, or as desired.