Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, swiss chard stems moutabbal/dip. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Swiss chard stems moutabbal/Dip is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Swiss chard stems moutabbal/Dip is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. 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:
- Get Stems of 300g swiss chard
- Make ready 2 tablespoons tahini paste
- Get Half lemon juice
- Make ready salt
- Take 2 garlic cloves, crushed
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? I did not know of this eggplant dip until my trip to Jordan. I have been familiar with Baba Ganoush for over a decade, but Mutabal, nope, never heard of it!
Instructions 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 ๐)
- 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!
Among many other culinary learnings in Jordan, this was another revelation - that our dear Baba Ganoush has a cousin called Mutabal, a richer. Mutabbal (ู ุชุจู, sometimes transliterated M'tabbal) is a delicious Levantine condiment made with smoky roasted eggplant and creamy tahina with pungent garlic and the citrusy tang of lemon juice. It makes for a delightful dip for flatbreads and veggies, but it can also. If you are making a Swiss chard dish and don't know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer Serve it with warm Arabic bread. Pickled swiss chard stems are a great way to incorporate root to stem cooking and they taste great, especially with a spicy sriracha kick!
So that is going to wrap it up for this special food swiss chard stems moutabbal/dip recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
