Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, swiss chard stems moutabbal/dip. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Swiss chard stems moutabbal/Dip is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Swiss chard stems moutabbal/Dip is something which I have loved my whole 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 get started with this particular recipe, we must first prepare a few components. You can cook swiss chard stems moutabbal/dip using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Swiss chard stems moutabbal/Dip:
- Make ready Stems of 300g swiss chard
- Get 2 tablespoons tahini paste
- Make ready Half lemon juice
- Get 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 🌈)
- 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!
So that is going to wrap it up with this special food swiss chard stems moutabbal/dip recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
