Fteereh in Arabic means a dish that is a version of a pie (mainly used for savoury pies). This one is from a recipe I picked up from my mother last week and put it to the test right away.
Chards' stems are the basis of this recipe. Rather than throw them away and waste all their nutritional value, this is an easy and tasty way to use them.
First, cut them into 2 to 3 cm pieces and boil them in salted water until they are soft. Rinse and let them completely dry.
Chop an onion and fry it in olive oil until it turns colour. Add to the chard stems and sprinkle with salt, pepper, juice of one lemon and 2 Tbsp olive oil. Mix well and use as pie filling.
I made a crumbly pie crust which hid the taste of the stems a bit. My mother recommends a thinner crust that can become crusty. Try it out.
Chards' stems are the basis of this recipe. Rather than throw them away and waste all their nutritional value, this is an easy and tasty way to use them.
First, cut them into 2 to 3 cm pieces and boil them in salted water until they are soft. Rinse and let them completely dry.
Chop an onion and fry it in olive oil until it turns colour. Add to the chard stems and sprinkle with salt, pepper, juice of one lemon and 2 Tbsp olive oil. Mix well and use as pie filling.
I made a crumbly pie crust which hid the taste of the stems a bit. My mother recommends a thinner crust that can become crusty. Try it out.
No comments:
Post a Comment