Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, swiss chard stems moutabbal/dip. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Swiss chard stems moutabbal/Dip is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Swiss chard stems moutabbal/Dip is something that I have loved my entire life.
Remove ribs and stems from Swiss chard leaves and finely chop. This dip is sooo good & doesn't taste green if ya know what I mean! If you think it's not flavorful enough, add more.
To begin with this recipe, we have to prepare a few ingredients. You can cook swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Take Stems of 300g swiss chard
- Prepare 2 tablespoons tahini paste
- Make ready Half lemon juice
- Prepare salt
- Prepare 2 garlic cloves, crushed
Whatever type of chard you have on hand has bright, stiff stems and deeply grooved, bumpy leaves. 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. 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.
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!
Stems from Swiss chard are often mistakenly thought of as too tough or fibrous to eat. All they need is a bit of extra cooking to make them tender and. The cookbook version was Swiss Chard Stems with Butter and Parmesan, but I decided to substitute the butter for a slight misting of olive oil, and it still tasted wonderful. Of course use butter if you prefer! I think it would take as many as three bunches of chard to come.
So that’s going to wrap it up for this special food swiss chard stems moutabbal/dip recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
