Festive specials
ChefHanadi Al-Ayass
Swiss Chard Stem Dip
A simple, flavorful dip made from swiss chard stems — an easy appetizer many home cooks haven’t tried but should. Quick to prepare.
Swiss chard stem dip... Have you tried this before? It’s very delicious.
Ingredients
Start here, then move straight into the method.
- Swiss chard stems
- 3 garlic cloves
- A pinch of salt
- Juice of 1 lemon
- 1/2 cup tahini
- 1/2 cup water, or as needed
- For more dips try Hanadi’s Lentil Dip with Tahini
Method
Follow the cooking sequence without leaving the page.
- Cut the chard stems off the leaves, i.e., remove the leaves and set them aside
- Clean the chard stems of the strings, then wash them and cut them into squares or medium-sized pieces
- Put them in a pot with water over the heat and let them boil until cooked
- At this time, prepare the tartar or tahini sauce: crush the garlic with a pinch of salt, add the lemon and mix; then add the tahini and then water and mix well until the mixture is homogeneous, and set it aside
- When the chard stems are cooked, drain them and place them in a bowl
- Pour the tartar/tahini sauce over them immediately while they are hot and mix; it's important that the sauce be thick, not runny
- Serve the chard stem mutabbal immediately or when cooled, and it can be refrigerated
- For more mutabbals, here is Hanadi's lentil mutabbal as well: 'Lentil Mutabbal with Tahini'
Recipe tags
Festive specialsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Spicy Sausage with Fried Potatoes
- Lentil Dip with Tahini
