Lebanese Stews Series - Yakhneh Sélék (Chard)

10 stews in Lebanese Stews Series for now - click here for the full series and make some on those cool (rather cold) spring nights.

And the power of Alleyeh, a key ingredient in Lebanese stews, can cure any ailment you may have.

Mom reminded me of this recipe when she saw those beautiful chard growing in le jardin from last September stock. 

I kept them growing and invaded the jardin tonight - you need a lot of chard for this stew.

Ideally, you should not feel you are eating leaves in this stew - all should melt to close to paste.

As such, the chard needs to be chopped fine (less an inch wide chopping).

You start by frying some pine nuts and putting those aside.

The meat of choice for this stew is ground beef. I used some pre-made patties and separated them into small chunks.

You then add the meat to the pot, followed by the chard.

Add juice of two lemons, a bit of salt and all spice (or pepper), a couple Tbsp of water, a heaping Tbsp of Alleyeh and the pine nuts.



Simmer for 15 to 20 minutes and enjoy over rice.