Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, swiss chard stems moutabbal/dip. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Swiss chard stems moutabbal/Dip is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Swiss chard stems moutabbal/Dip is something that I’ve loved my entire life. They are nice and they look wonderful.
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 must first prepare a few components. You can have 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:
- Make ready Stems of 300g swiss chard
- Prepare 2 tablespoons tahini paste
- Prepare Half lemon juice
- Make ready salt
- Prepare 2 garlic cloves, crushed
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! Among many other culinary learnings in Jordan, this was another revelation - that our dear Baba Ganoush has a cousin called Mutabal, a richer. 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.
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!
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. See great recipes for Moutabbal with basil and Pomegranate molasses #mycookbook too! 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. • Dip: Swiss chard stalks and tahini are combined in a Middle Eastern dip reminiscent of baba ghanoush.
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