In third world countries or countries euphemistically described as in the process of development, the local cuisine strives to use up every available foodstuff; hence in Lebanon, not only is the swiss chard widely consumed but the stalks are eaten as well in a separate mezze dish. If you like the ubiquitous tarator dressing, used on shawarma, falafel sandwiches, hummos and boiled vegetables, then you will readily adopt the swiss chard stalks.
Personally, I would eat anything smothered in tarator dressing.
INGREDIENTS:
- Stalks left over from swiss chard leaves
- Beets, green peas, potatoes, cauliflower, boiled or steamed
- For the tarator dressing:
- 4 or more garlic cloves
- 1/2 cup of tahini
- 1/2 cup of lemon juice
- 1/2 cup of water
- a few tablespoons of fresh chopped italian parsley or dill or cilantro
METHOD:
- Separate the leaves from the stalks; cut the stalks in one inch segments; place in a pan with boiling water or steam until the stalks are tender to your liking, about 15 minutes. Drain and set aside.
- Make the tarator dressing: mash the garlic cloves with a dash of salt in a mortar; add the fresh lemon juice and stir; transfer to a small bowl, add the tahini and keep stirring; it will seize and curdle, keep adding water until the dressing is smooth; taste for seasoning. Serve.
NOTE: A popular variation on this dressing is to add a few tablespoons of chopped parsley; I had some dill which I added, as I think dill goes well with the beets.
The type of tahini is important; make sure you use a light-colored one.
28 Comments
Thanks for visiting my blog. My father studied at the American U in Beirut in the 60′s. I look forward to reading your blog. This is a beautiful presentation for Swiss Chard stalks,
the chard is so bright and fresh looking – nice
what great colors..so fresh!!
sweetlife
Love the bright colours and aesthetic presentation
Wow, so beautiful! I love tarator dressing, you’ve inspired me to put it on more than just shawarma and falafel.
very beautiful…and so tempting too
simply awesome peas i love and chard too – i have to admit that i usually reserved the stalks for things like stock etc. but adding it in a salad is great!
Hello Taste of Beirut – First of all beautiful blog – I discovered it after following a comment from you on Sarah Maison cup cake. secondly, your Beirut guide does not seem to be working – I am heading there for Easter and would love any restaurant tips you have – especially for somewhere which serves authentic Lebanese food. Would it be possible to leave a comment on my blog or email me at missgourmetchick[at]gmail[dot]com – Thanks heaps!
Almost everyday am learning new dishes from ur space..thanks again for this beautiful dish..
A great combo! that is one of my favorite sauces. I use it as a salad dressing a lot…
Cheers,
Rosa
Looks fresh, colourful, healthy and delicious. I like it. Love the presentation.
I love Swiss Chard!! What an incredible website!! I am always looking for new foods to feed my girls, you have provided a treasure trove of recipes!!
What a beautiful dish! Healthy and delicious!
This salad looks frseh and perfect for Spring. I can’t wait to try it. I don’t normally cook with Swiss chard. This would be a nice change.
Nisrine
I love this, mom used to make it a lot. I should be trying it soon too
Joumana,
At home here or in Brazil we never waste anything. Stalks of swiss chard, beet greens and stalks as well as stalks of collard greens and kale are always braised with olive oil, garlic, salt and pepper and served as side dish. It takes so much energy for them to be produced and brought to out tables. It is sort of respect we pay mother nature by not wasting food. It is also economical!
Your recipe looks delicious and nutritious! I have yet to taste it with your tahini dressing
I love dishes that use up food that might normally be thrown away. This dish looks for colorful. I would love to try it.
another amazing post from your awesome blog
Congrats on being mentioned on the “Blogs with Bite” list!
I love Tarator dressing too, Joumana, though I didn’t know it was called that. I just know the dressing that comes with my falafel at my local Lebanese shop is delicious-always ask for extra. I’m going to make this tonight if I have everything. Oh, and I love using the stalks of veggies, so I’ll be sure not to waste my Swiss Chard stalks anymore!
I’m also a fan of the stalks/stems in swiss chard — they add a nice crunch!
You might like this side dish that adds golden raisins and pine nuts to the chard!
Très jolie couleur et nouveau pour moi !
Une variété de légumes qui me plait !
Très bonne journée,
Bisous, Doria
One of my favourites….
Yummmy
I love the sound of this recipe and it is definitely a different way of preparing Swiss chard than I am used to. I do love tahini with about anything. Cannot wait to give it a try.
J’adore les couleurs de ce plat
I am a garlic fan, but that sounds like a lot of garlic. I wouldn’t use large cloves that is for sure. Yes, your tarator dressing sounds like it would compliment heaps of food. Love it.
I LOVE the chard stalks, and it annoys me to no end that people would throw them away. This is an awesome new thing for me to do with them, thanks!!
I just made this recipe today, it’s awesome! Reminded me a lot of my late grandma’s cooking. Thanks for posting this Joumana.
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