بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
“The point is to live consciously and intentionally—to walk on the path of continual, voluntary self-surrender, for this is what it means to be in Islam. First for the Creator, then for our own spiritual development, for the good of the beings we share this world with, and for the continued health of this delicate world itself.”
Today's recipe is something my late mother-n-law yarhammha used to make. It's a simple peasant style stew that came about from the austere days of the Black Era where everyone just made due with what they had. She often to use go foraging for wild chard (selq) that she would put into a light broth along with frik, wheatberries or rice. This dish is just wonderful during cold winter evenings.
Chard, also known as sliverbeet or swiss chard is often mistranslated as spinach. It's one of the world's super foods as it is rich in antioxidants phytonutrients such as Vitamin K, A and C. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. You can easily subsitute spinach or even kale in this recipe.
This dish is also called Tbikha sabnakh in some regions of Algeria.
So let's get started with the recipe.
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- Looking for something to serve this with? Why not this falafel salad.
- Don't forget the bread to sop up the juices.
- Or browse through the recipe index to get inspired.
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