Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, swiss_chard_pastry… shuabiat_bie_selek. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Swiss_chard_pastry… Shuabiat_bie_selek is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Swiss_chard_pastry… Shuabiat_bie_selek is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook swiss_chard_pastry… shuabiat_bie_selek using 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Swiss_chard_pastry… Shuabiat_bie_selek:
- Take 1 kg Swiss chard leaves
- Get 2 big onions
- Get tablespoons sumac
- Get 1 tablespoon salt
- Prepare 120 ml or 1/2 a cup of pomegranate molasses
- Get 4 tablespoons olive oil
- Prepare 1/4 cup raisins
- Get 1/4 cup walnuts
- Prepare 2 tablespoons sesame (optional)
- Prepare Shuabiat's dough :
- Make ready 6 cups flour
- Take 1 teaspoon salt
- Get 1 1/2 tablespoon sugar
- Prepare 1/4 cup corn oil
- Take 3 cups water or as needed
- Get as needed Corn oil for rolling the dough
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté. Make way for Swiss chard, a deep green leafy vegetable that cooks up like a dream for a great-tasting side dish. Prepare the swiss chard leaves: Wash the leaves and cut off the hard stem and larger veins. Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces, sauteed In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it's a superstar in its own right.
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
Make the pastry and saute the vegetables the night before. Swiss Chard is a leafy vegetable that is related to beets. It has crunchy stems that are commonly red, though can also be white or yellow. Swiss Chard is entirely edible, including the leaves and stems. The stems need a little more cooking time than the leaves because they have a lot of cellulose that.
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