Easy Palestinian Lamb & Freekeh Stuffed Swiss Chard Leaves | Sahtein!
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- Опубликовано: 24 янв 2023
- I love using Swiss chard leaves in a similar way to vine leaves, a classic levantine recipe. Swiss chard is a local green you can use in so many ways, this is just one of them. It cooks down quickly and the leaves are very tender and mild in flavor.
Here I stuffed them with lamb and freekeh (had no rice in the house, so we went for it), and they were truly divine. One of my favorite things I made this last year - and this was a total experiment!
Similar to stuffed grape leaves (Or waraq dawali, as we call them), these are hand rolled, slow cooked in a large pot with broth, and flipped onto a plate. They're much easier than they look and the end result is so comforting and delicious.
Sahtein! What do you want to see next?
For the baharat spice mix, visit: dukkanfoods.com/
Find me on Instagram: / nadiadiaspora 
Хобби
Miss you Nadia, hope you’re well and it would be great to see you back with some lovely recipes.
I am sooo happy you‘re still here!!! Your recipes inspire a lot of my cooking, especially the Lib Koosa which helped me overcome the zucchini harvest flood!!! It‘s also great as a pasta sauce with fresh basil etc. 😊
I love your love of Palestinian cuisine and its presentation. I first learned of freekeh from dining at Tamam, a wonderful family owned and operated Palestinian restaurant in Vancouver, Canada (recommend people partake if the opportunity arises). It is both more delicious and nutritious than white rice (by a landslide!). Thanks for sharing your passions, Nadia. The world needs more of this kind of sharing.
Just a message in a bottle from the middle of nowhere, wishing you well and hoping that you are safe. I thought about asking where all da new recipes be, but that just seems so meaningless now. You ma'am are a truly beautiful soul, may God bless and keep you and all your loved ones forever.
In Switzerland we have a similar dish called Capuns that uses the exact same type of leafes as shown here and the stuffing is rolled into the thing the same way, however we put a spätzle-dough mixture with dried meats into the rolls, and cook them in the oven with grated cheese on top of them
Nadia!!!!! I miss you and hope you are well. You have taught me so many wonderful recipes. I pray you will cook for us again. You smile and charm make us smile and leave us wanting more. Good bless you on your journey we call life.
Wow it’s been forever since I’ve seen a post. Glad you are well. 😊
I’m so happy that you’re back! Love your recipes and always look forward to new ones. Thank you for sharing.❤️
I've been able to learn, grow, and become comfortable in the kitchen because of your recipes. I love them so much and it's just so good to see YOU and learn about healthy deliciousness ♥️♥️
Glad to have you back. Is there a recipe somewhere I missed? Don’t stay away so long next time!!
Yay! A Nadia video! This made my day. Thank you and can't wait to play around with this! 😍
You're back! This totally made my day
We definitely missed you
Hi Nadia, Long time no see! We love your recipes and the way you cook❤Pleeease make more videos, THANK YOU🙏🏻
There's actually a rule for garlic - put it in there! xD You seem like such a fun person to hang with - awesome cooking as well, surely this channel must blow up to a few million soon??!
Love that you are back!
That last "UM!" scared me ! I like the common sense techniques you use when cooking. It's a whole cooking in class in less than 8 minutes!
I love how much effort goes into the quality of making these videos!
Great to see you back!
Yaaaaaay! A Nadia vlog...yum.
I'm so happy to see a new video from you!! I made your ful mudammes for breakfast today 😋
Looks absolutely delicious. Know what to cook this weekend now 🤩
Missed you!
this is my fav channel, welcome back , please make any content you please and make any content please :)
Glad to see your back!!
Good to find a new video from you!
So happy to see another recipe!
Ohh welcome back!
Welcome back!!!
I have missed you so happy to watch this video. Your Foul Madamas is unbelievably delicious 💕 . Keep cooking . YVR 🇨🇦
Dude I was noooot expecting them to taste THAT good, holy shit that was amazing
yessssss lfg
Come back…you’re needed now more then ever!😢
Welcome back Nadia ❤
Hi Nadia, Great to see a new video! I was curious though you don't seem to refer to your seven spice video in this?
Luv luv luv your videos!!! Hope you post more Arabi cooking can be intimidating and you make it fun and easy thank you 🙏
this means a lot and is an intention of mine. thank you😊
I miss you so much Darling Nadia! This looks delicious as always!
I was just telling my husband an hour ago about your cooking and there you popped up! Curious what you are presenting here. Thank you 🙏🏼🙏🏼🙏🏼
I was really thinking about sarmale watching this. I'm so glad that your friend pointed that out :D
We miss you!! Keep the videos coming.
so nice to see you again, Nadia, as always! 👍🏻😊🧡
will veganize this dish... somehow, lol. probably like you did with the veg malfoof.
that'll work! or use lentils and pine nuts. :)
@@NadiaGilbert 👍🏻😊🧡
Nice, I'm going to try this! :)
Never heard of sale2 being used like that! Will definitely give it a try when chard is back in season.
Was wondering whens the next video. Keep posting boo
I 🫶 your cooking as well as your artwork‼️Greetings from the Netherlands👋
Woohoo! Hello little cousin! xo
she's baaaaaack
I always click for the intro and the vibe. I really don't care about the recipe all that much. :)
Would love to see more content!
uhh love this! I always wanted to make dolma or sambar but I have no experience with this. I know this is different but it is a bit similar maybe(?) and I have a lot of swiss chard in my veg garden usually! I am veg though, so what would you recommend to put in it instead of lamb? I can think of things but I am curious about your suggestion! (i love the other ingredients so anything you think goes well with them!)
Lentil and ground walnut would go nicely I think, but curious what Nadia would say too :)
hey, what did u add into your water broth jwas it just boiling water?
Please comeback and share more Palestinian food recipes
Love your video ❤
I’m so glad you’re finally cooking with meat !!
Yeah I no longer like to use those products. If I want to make a vegetarian alternative for someone I do it homemade
Yummy!
Tried this yesterday and goddam it was delicios! Mine came out a little tough, any tips for this? (I did replace the lamb with beef mince, but next time will try with a higher fat pork mince) 🤗
What would be a suitable minced meat vegan alternative? Love
"Love" your hair 😍
yo!! i've run out of videos and dishes miss... because of you!!! if you are not dead, i'd like some more beautifully made videos with more beautifully cooked dishes presented beautifully by a talented, and inspiring artist..ASAPP!!
Nadiaaaaaaaa 💗💗💗💗
❤
Question - does the seasoning in the stuffing get lost in the water while its cooking? If so, how much should we "over-season" to make sure you still taste the boharat in the stuffed leaves at the end?
Nope it all stays well seasoned! For a small pot like this I'd use a tablespoon and a half, roughly. All the water soaks into the leaves so you won't lose any flavor !
YAY!
Nadia, drop your skincare routine for me please. I need it bad.
Where have been I hope that you are well
Where did you 🚶♂️, Missed you 😊😊 🫂
yes - your friend is right - golubki - pork in a cabbage leafs
sarmale mentioned so I liked the video (Y)
I am in the middle east we don't have swiss chard leaves
we definitely do have swiss chard and the like, there are traditional dishes made with them when in season. + a lot of my viewers here are in the west where these are easily accessible, more so than grape leaves sometimes.
@@NadiaGilbert wein 5tafeyte ?
god damn
Hi
You should buy a mic to put on you so that the audio is of better quality!
Nadia how are you. You latterly for me and your channel
I wish you can do vegan recipes--xoxo
I do lots of plant based recipes on my channel! + most of my recipes can be converted to be plant based as well including this one. grape leaves have a traditional vegetarian version. you can also use crushed chickpeas in replacement of lamb here if that is your preference.
@@NadiaGilbert Thank Youuuuuu
I love you❤
Just wanted to say I am devastated for the people of Palestine and I hope your relatives are okay. My thoughts are with you all, and I’m praying for ceasefire 🙏🏼 ❤
حبيبتي وينك ؟ 😢
Lamb???
Yes
@@NadiaGilbert me too I thought this was a vegan site … sorry
it's not :) @@majvlierop
What ever happened to Nadia??
What?! I thought this was a plant based channel??
Now u know better
I think she had been keeping it that way previously, though she's not vegetarian herself.
If you don't like lamb perhaps you could try a mix of green lentils and some pine nuts instead. The lentils cook in water and taste great. The pine nuts will add a bit of crunch in case the lentil ends up too soft. Yum!
It never was. I just happen to make lots of plant based things as well.
This is Israeli food
troll
I used to be a huge fan but your blatant anti-Semitism on TikTok is a big red flag for me. Unsubscribing.
happy to lose a "fan" who apparently thinks what I say is antisemetic... sorry for you... take care of yourself
Nice
Make please Palestinian shoushbarak
Nadia!!!!! I miss you and hope you are well. You have taught me so many wonderful recipes. I pray you will cook for us again. You smile and charm make us smile and leave us wanting more. Good bless you on your journey we call life.