Real African Dishes: [MC-AllEthnic-Recipes] Lebanese Stuffed Swiss Chard Leaves

Saturday, July 16, 2011

[MC-AllEthnic-Recipes] Lebanese Stuffed Swiss Chard Leaves - MAHSHI SILQ BI ZAYT

* Exported from MasterCook *

Lebanese Stuffed Swiss Chard Leaves - MAHSHI SILQ BI ZAYT

Recipe By :Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 7.
Serving Size : 6 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Swiss chard
1 1/4 cups rice
1/2 cup garbanzo beans -- (chick peas or nuts) soaked overnight with a pinch of baking soda
3/4 cup chopped parsley
1/2 cup chopped fresh mint
1/2 cup minced scallions
1 cup chopped tomatoes
1 cup olive oil
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
1 1/2 cups water
1/2 cup lemon juice -- * (see footnote)
1 tomato -- sliced
2 garlic cloves -- or more to taste
2 small white onions -- or more to taste

Remove chard stems.

Soften leaves by dipping one at a time in boiling, salted water for a minute. Drain and pile in deep dish while preparing stuffing.

Wash and drain rice.

Crack garbanzo beans (which has been soaked overnight) with rolling pin. Discard skins which come off during rolling.

Mix rice,garbanzos (or nuts), parsley, mint, chopped onions, tomatoes, salt, pepper, cinnamon, oil and most of the lemon juice or sammak water (see footnote). Reserve small amount of lemon juice to sprinkle on chard rolls near end of cooking.

Stuff one leaf at a time using a heaping teaspoonful of stuffing. Fold up from bottom over stuffing and fold in from each side to center; then roll up like a cigar. Place in layers with open end down in pressure cooker, over the sliced tomatoes, onions and garlic.

Sprinkle lemon juice or sammak water and half teaspoon salt over top layer. Pour in water to cover. Cook under pressure 15 minutes.

Uncover and simmer to reduce sauce. Turn out onto serving platter. Serve cold. Cook these without pressure if preferred. Prepare as above. Cook gently in covered pan until stuffing is done—probably about 45 minutes.

Serves 6

This dish is similar to the stuffed vine leaves but more zesty.

* Sammak (or Sumac) water is often substituted for lemon juice. It is an infusion of locally obtained sammak (sumac) seeds and water. It is somewhat more astringent tasting than lemon juice.

Cuisine:
"MidEastern"
Source:
"Lebanese Recipes @Habeeb dot com"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 603 Calories; 38g Fat (54.8% calories from fat); 12g Protein; 59g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1038mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 7 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0