Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, swiss_chard_pastry… shuabiat_bie_selek. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Swiss_chard_pastry… Shuabiat_bie_selek is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Swiss_chard_pastry… Shuabiat_bie_selek is something that I’ve loved my whole life.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's <em>The Cuisine of the For the pastry: Sift flour and sugar into a large bowl. Stir in butter and eggs with a fork; mixture will look crumbly. Turn out onto a floured work surface and.
To get started with this particular recipe, we must prepare a few ingredients. You can cook swiss_chard_pastry… shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Swiss_chard_pastry… Shuabiat_bie_selek:
- Prepare 1 kg Swiss chard leaves
- Prepare 2 big onions
- Make ready tablespoons sumac
- Get 1 tablespoon salt
- Get 120 ml or 1/2 a cup of pomegranate molasses
- Get 4 tablespoons olive oil
- Get 1/4 cup raisins
- Take 1/4 cup walnuts
- Take 2 tablespoons sesame (optional)
- Get Shuabiat's dough :
- Take 6 cups flour
- Prepare 1 teaspoon salt
- Prepare 1 1/2 tablespoon sugar
- Prepare 1/4 cup corn oil
- Get 3 cups water or as needed
- Make ready as needed Corn oil for rolling the dough
Swiss chard makes for a great side dish and you don't need many. These Leek and potato patties make delicious appetizers or an ideal side dish to accompany many meat dishes. Very traditionally made during Passover or Easter across the Middle East. Browse All Swiss chard Recipes. chard chard. spinach beet. leaf beet. seakale beet. silver beet. white beet.
Instructions to make Swiss_chard_pastry… Shuabiat_bie_selek:
- The filling : - chop Swiss chard leaves coarsely
- Finley chop the onions
- Mix together the Swiss chard, onions adding the salt, sumac, and 3 spoons from the pomegranate molasses. Add raisins (optional).
- Mix together and leave in a colander for about 2 hours or until all water has drained
- Add to the mixture the rest of pomegranate molasses. Walnuts and sesame are optional
- Mix well together once more
- Dough preparation : - add sugar,salt and half the amount of warm water in a bowl. Mixing well, add oil,gradually add in the flour and knead. Add the rest of the water as you require a cohesive and soft dough.
- Brush the dough with oil,leaving for 30mins. Cut dough into small balls. Leave aside for 10 minutes.
- Spread each ball in oil. Roll out the dough in a circular shape.
- Put about 1 tablespoon of the filling at the centre of the circle
- Closing the 3 sides together
- Place on a baking tray (add sesame on top, optional)
- Bake on 200 degrees for about 20 minutes, or untill the dough is golden brown. - It is served,hot or cold.
- Made by: Tala Odaymat
Wikipedia Article About Swiss Chard on Wikipedia. Chard (Beta vulgaris var. cicla), also known as Swiss Chard, Silverbeet, Perpetual Spinach or Marigold, is a leaf vegetable. Swiss chard—or simply "chard"—is a member of the beet family that does well in both cool and warm temperatures. Here's how to grow Swiss chard in Swiss chard is typically grown as a cool-season crop because it grows best in the cooler temperatures of spring and fall. Swiss Chard is entirely edible, including the leaves and stems.
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