Stuffed Swiss Chard Leaves - vegan & Lebanese food for the family
HTML-код
- Опубликовано: 16 фев 2021
- Lebanese Stuffed Swiss Chard Leaves - vegan
(Serves 4)
🎼Music by Farid El Atrache - Noura Ya Noura🎼
Swiss Chard is a large leafy green vegetable that is used across the Mediterranean & Middle East. People can treat it like spinach for soups & stews, yet as it’s much more broader in size, vegan recipe stuffing with rice, chickpeas & lemony salad of tabbouleh. It’s a little fiddly to make & take out but when it’s eaten, it’s all worth it. Great to make the dish over a weekend & any leftovers is a bonus.
𝑌𝑜𝑢 𝑁𝑒𝑒𝑑:
3-4 large bunches Swiss Chard leaves, green or multi-coloured
2 cups pudding or “Egyptian” rice
3 medium white potatoes, peeled & thickly sliced (2cm)
1 large bunch flat-leaf parsley, finely chopped
1 bunch mint, finely chopped
3 plum tomatoes, finely chopped
400g can chickpeas, drained & washed
1 large white onion, finely chopped
2 tsp citric acid crystals, dissolved in 100ml hot water
2 tsp salt or to taste
1 heaped tsp allspice
1/2 cup extra virgin olive oil
🍚 Wash, pre-soak rice & set aside for at least 10 mins soaking.
🥬 Cut swish chard leaves by cutting off stalk then cut leaf in 10cm length (approx 2 or 3 pieces). Keep stems aside to make another dish with.
🥗 In large bowl, add chickpeas, onions, tomatoes, parsley, mint, citric acid water, salt, allspice & oil. Add rice & mix well.
🥔 Now it’s time for rolling - get a large 6.5 ltr pan (24cm) & line bottom with potato slices.
🥬 Wash leaves then add hot water & rest for 2 mins for leaves to wilt - carefully remove a leaf & place on board with shiny side facing down-sided - rough side will be for stuffing. Add 1 tsp of filling & place it at bottom, shape out not to near edges & roll up - don’t worry about sides unless you can fold this in, otherwise just roll up like cigar. Place in pan on top of potatoes - place against side wall of pan to hold in place.
🪜Start next roll & place along side it. Make a steady platform from one side of pan to another, fill in gaps & start next level criss-cross. Using a sieve, drain any excess sauce from stuffing bowl into pan - this will add flavour to stock.
💦 When all rolls are done, carefully place a plate on top, put some weights or “cooking stones” to keep rolls intact whilst cooking & add boiling water, which comes 5cm above the plate level.
🔥 Bring water to boil, cook for 5 mins then simmer on low for 1 hour & 30 mins.
🍲 After cooking is done, carefully remove weights & plate, allow rolls to rest for 15 mins to absorb stock & swell.
🍱 Carefully remove using tongs or spoon onto serving dishes accompanied with flat arabic bread like Dina Paniette & enjoy.
⚠️All products shown are our own purchases & not sponsored ⚠️
🎼Music by Farid El Atrache - Noura Ya Noura🎼
⁉️If you have a question, please leave a comment below and I will try to help. ⁉️
✅Connect with Café Najat on social media via✅
Instagram: cafe_najat_uk
RUclips: Cafe Najat UK
Facebook: Café Najat UK
Twitter: Café Najat UK 
Хобби
This is a great video, proper tradional family style cooking. I love the technique with paper towel under the chopping board. Plus, cooking stones. Thank you, I make this.
Enjoy - hope you like
Thank you so much mum plus the music
You are most welcome
thank you so much for this creation. when do you add citric acid water, please?
Hello there, you add the citric acid in with the rice & chickpea mixture as stated in the recipe in the description box - hope this helps xx
love the video but we do not use citric aciod we prefer fresh lemon ty for sharing we also use fresh dill
That’s fine for you to use lemon juice and fresh dill if your family is used to that. We use citric acid as lemon juice can sometimes react to the cooking and there is a risk of making a bitter taste.
@@cafenajatuk8304 ty for your greaT COOKING
@@cafenajatuk8304 love this video had to warch it again i have collard leaves in garden whiich i will use while my chard is growing love your prsentationj aND MUSIC