Stuffed_Swiss_chard_leaves #Mehshi_selek

Separate Swiss chard leaves from the stalks and wash

In a pot add sufficient amount of water with a little salt, bring to a boil. Turn off or reduce heat to low

Add swiss chard leaves in the boiling water untill they have softened

Remove from the boiling water and soak in salted cold water, adding a little white vinegar

Drain from water

Stuffing preparation:
wash the rice and soak in water for 10 minutes

Drain the rice and mix in the meat, spices,and salt

Place a swiss chard leaf on a flat surface. In the centre add a suitable amount of the stuffing

Fold and roll from all sides, continue this process and all leaves have been rolled

Method of cooking:
in a pot add ghee,and part of the stalks

Add half of the stuffed swiss chard leaves, also add a few slices of the animal fat. Add remaining leaves

Add salt and lemon juice

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

Immerse the stuffed leaves with water

Cook for about an hour on low heat

Serve hot,with swiss chard stalks moutabal (puree/ dip)

By: Bara'a Choughari