Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, swiss chard stems moutabbal/dip. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Swiss chard stems moutabbal/Dip is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Swiss chard stems moutabbal/Dip is something which 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. I did not know of this eggplant dip until my trip to Jordan.
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 cook that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Take Stems of 300g swiss chard
- Make ready 2 tablespoons tahini paste
- Get Half lemon juice
- Make ready salt
- Take 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. 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?
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 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!
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! 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.
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