FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF
This is an Iraqi dish for Rosh Hashana, the Jewish New Year, with bitter Swiss chard, sweet beets and beef in a sweet and sour sauce. In Amara, a city near Basra in southern Iraq, the dish is called "mahshi" or "stuffed" in Arabic. It is traditionally made by stuffing Swiss chard leaves with beets, onions and sometimes meat. This version is called false mahshi, as the dish is made in layers.
Provided by Joan Nathan
Categories dinner, one pot, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place rice in a mixing bowl and cover with water. Stir, drain off cloudy water, and repeat until water runs clear. Cover rice with fresh water and let soak for about 1 hour.
- Season beef with salt and pepper to taste. Place Dutch oven over medium heat and add 1 tablespoon of oil. When oil is shimmering, add beef and sauté until well-browned on all sides, about 5 minutes. Remove beef and set aside. Return pan to low heat and add 2 more tablespoons of oil. Add onions and sauté until transparent, about 5 minutes. Add diced beets and sauté for another 5 minutes. Add two-thirds of the Swiss chard stems and continue cooking until onions are golden, about 5 more minutes. Stir in beef, cover, and remove from heat.
- Drain rice and return to a bowl. Sprinkle with salt to taste, 5 teaspoons of sugar, 1/2 teaspoon black pepper, 1 tablespoon fresh mint and dried mint. Stir to blend, and add garlic, grated beet, remaining oil and juice of 1 lemon. Spread one-third of Swiss chard leaves in Dutch oven, on top of beef mixture. Spoon half of rice mixture on top, and cover with another third of chard leaves. Spread with remaining rice, and top with remaining Swiss chard leaves and stems.
- In a small bowl, mix 1 1/2 cups water with remaining 3 teaspoons sugar and juice of another lemon. Taste and, if necessary, add more sugar or lemon juice so mixture is both sweet and sour. Pour over Swiss chard and bring to a boil. Cook partly covered until chard begins to wilt, 3 to 5 minutes. Add 1/2 cup water if pan is very wide and there is little liquid on bottom. Poke handle of a wooden spoon into mixture in three places, making holes to let steam rise through chard. Cover, reduce heat to very low, and cook until rice is tender, about 30 minutes. Remove from heat and let rest for 15 minutes. Just before serving, sprinkle with remaining lemon juice and remaining fresh mint.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 21 grams, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 11 grams, Sodium 773 milligrams, Sugar 9 grams, TransFat 1 gram
SWISS CHARD WITH BEETS
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,
Nutrition Facts : Calories 172 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 791mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
CHOLENT
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Provided by Joan Nathan
Categories dinner, main course
Time 15h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Line the bottom of a slow cooker with the potatoes, the onion and then the short ribs, sprinkling the meat with pepper to taste.
- Scatter the barley and the beans on top, then pour on the broth and the honey or molasses. Sprinkle with the paprika and salt to taste. Add enough water to cover all the ingredients. Cook on low for 12 to 15 hours, stirring occasionally (except during Shabbat, for those who observe it), adding more water if necessary. The longer the cholent cooks, the better it will be.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams
More about "false mahshi layered swiss chard beets rice and beef food"
WHY BEET GREENS ARE A TRADITIONAL ROSH HASHANAH FOOD
From myjewishlearning.com
SWISS CHARD, GROUND BEEF AND RICE CASSEROLE - EAT …
From eatsmarter.com
JENNY'S RECIPES: IRAQI MAHSHI: BEETS, CHARD, RICE, BEEF - BLOGGER
From jennyrecipes.blogspot.com
Estimated Reading Time 2 mins
FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF
From nytimes.com
Estimated Reading Time 2 mins
MIZRAHI AND SEPHARDIC ROSH HASHANAH RECIPES - JIMENA
From jimena.org
100+ ROSH HASHANAH MENU IDEAS - TRADITIONAL ROSH HASHANAH …
From rebekahlowin.com
STUFFED SILVERBEET ROLLS (MAHSHI SELEK) A VEGAN RECIPE - PLANT …
From plantbasedfolk.com
FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF RECIPE
From pinterest.com
FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF RECIPE
From pinterest.co.uk
FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF
From cooking.nytimes.cf
LAYERED SWISS CHARD, BEETS, RICE, AND BEEF (FALSE MAHSHI)
From annualcookbook.blogspot.com
FALSE MAHSHI LAYERED SWISS CHARD BEETS RICE AND BEEF RECIPES
From findrecipes.info
LAYERED SWISS CHARD, BEETS, AND MEAT (IRAQI FALSE MAHSHI) RECIPE
From eatyourbooks.com
FALSE MAHSHI: LAYERED SWISS CHARD, BEETS, RICE AND BEEF
From margaretsrecipes.wordpress.com
STUFFED SWISS CHARD BY ZAATAR AND ZAYTOUN - LEBANESE RECIPES
From zaatarandzaytoun.com
NYT COOKING - RIB EYE STEAK RECIPES
From cooking.nytimes.com
MALICIOUS FALSEHOOD IN TORT - E-JUSTICE INDIA
From ejusticeindia.com
SWISS CHARD - HOUZZ
From gardenweb.com
NYT COOKING - SPEARMINT RECIPES
From cooking.nytimes.com
SWISS CHARD AND BEETS - WOMAN'S DAY
From womansday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love