Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, swiss chard stems moutabbal/dip. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Swiss chard stems moutabbal/Dip is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Swiss chard stems moutabbal/Dip is something that I’ve loved my entire life. They are fine and they look fantastic.
Remove ribs and stems from Swiss chard leaves and finely chop. Heat ⅓ cup oil in a large pot over Use all the chard! This dip is sooo good & doesn't taste green if ya know what I mean!
To begin with this particular recipe, we have to prepare a few ingredients. You can have swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Prepare Stems of 300g swiss chard
- Make ready 2 tablespoons tahini paste
- Make ready Half lemon juice
- Take salt
- Make ready 2 garlic cloves, crushed
The difference in texture between the stems and leaves should reveal to even the novice cook that these two parts do not cook at the same rate. Delicious tzatziki yogurt dip with Swiss chard, mint, olive oil, lemon, and garlic. That wonderful Greek dip traditionally made with yogurt, olive oil, garlic and cucumbers? See great recipes for Moutabbal with basil and Pomegranate molasses #mycookbook too!
Steps to make Swiss chard stems moutabbal/Dip:
- Boil the stems for 10 minutes (i had rainbow chard which was amazing to add some colors to the dish 🌈)
- Drain the cooked stems and move to the blender. Add the other ingredients and mix for a few seconds
- I prefer not to over blend it because i love the small bits of the chard
- Top with olive oil and enjoy it!
Mutabbal - Middle Eastern Eggplant and Tahini Dip. There's a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba · A beautiful beet tahini dip made with leftover chard stems, fresh chives, olive oil, lemon, garlic, and sea salt. Swiss chard, with it's bright and colorful stems, is one of the most eye-catching greens in the farmers' market. We like this recipe from Taste of Beirut. • Vegetable stock: Toss the stems in the freezer along with other vegetable scraps. When you've collected enough, make an.
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