Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, swiss chard stems moutabbal/dip. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Swiss chard stems moutabbal/Dip is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Prepare Stems of 300g swiss chard
- Take tahini paste
- Take lemon juice
- Get salt
- Take 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 🌈)
- 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 (متبل, 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!
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