Tumgik
#chard
najia-cooks · 5 months
Text
Tumblr media
[ID: A greyish brown stew presented alongside flatbread, red pepper paste, green peppers, and carrot sticks. End ID]
سماقية / Summagiyya (Gazan stew with chard, chickpea, sumac, and 'lamb')
Summagiyya (سُمَّاقِيَّة; also translitered "sumagiyya", "sumaghiyyeh" or "sumaqiyya") is one of the signature dishes of the Gaza strip, in particular Gaza City. It consists of lamb, chard, and chickpeas in a sumac-infused broth; savor and zest is added by a dagga of dill seeds, garlic, and peppers, and nutty depth by a generous drizzle of red tahina. The resulting stew is thick, earthy, and slodgily grey (due to the green chard and red sumac)—it also has the characteristic sourness of much Gazan cuisine.
Summagiyya is most often prepared during holidays, especially Eid al-Fitr; it's an excellent make-ahead dish for these occasions, since it's even better once its flavors have had time to meld and mellow overnight. It is served cold alongside fresh vegetables, and eaten by using flatbread to scoop up each bite. This recipe provides a spiced seitan recipe to replace the lamb, but you may also use any lamb or beef substitute of your choice.
Today, summagiyya is often prepared with Israeli white tahina, as decades of punitive import laws, taxes, and restrictions have enforced Palestine's status as a consumer, rather than an producer, of food products. Israeli tariffs on, and confiscations of, Palestinian goods have forced those tahina factories that survived to import sesame seeds rather than using locally grown crops, even as they export the best of their product to Israel. The dubbing of foods such as tahina and hummus as culturally "Israeli" cuisine works to hide this exploitative relationship, and cement an Israeli national identity through the subsuming and erasure of Palestinian existence. It is for this reason that Emad Moussa writes that Palestinian cuisine has a role in "protecting against a people's very extinction."
Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to Palestinian hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.
Ingredients:
For the soup:
500g (2 large bunches) chard (شلق), diced
80g Levantine sumac berries (Rhus coriaria)
1/2 cup soaked and boiled chickpeas, mostly cooked (40g dry / scant 1/4 cup)
1/4 cup red tahina
1/2 cup (60g) all-purpose flour
1 large yellow onion
1/4 cup olive oil
1 tsp kosher salt
2 cardamom pods (optional)
2 allspice berries (optional)
More olive oil, to fry
Sumac berries can be found in the spice section of a halal grocery store. If you're unable to locate whole berries, pre-ground will do.
For the dagga:
1 1/2 Tbsp dill seeds
5 cloves garlic
1/2 green cubanelle pepper
2-3 dried red chilis (optional)
1/2 tsp black pepper
1/4 tsp cumin
Dill seeds may be found at a halal, south Asian, or speciality European grocery store. They are commonly used in Indian food and as a pickling spice. At a south Asian grocery store they may be labelled soyo, suva, shepu, or savaa.
For the lamb:
1 cup (120g) vital wheat gluten, aka gluten flour
1/2 Tbsp ground sumac
1/2 tsp ground caraway
1 tsp onion powder
1 tsp Palestinian 7-spice
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground aniseed
1/2 tsp turnermic
1 tbsp olive oil
1/2 tsp soy sauce
1 tsp miso paste
2 cloves garlic, grated
2 tsp pomegranate molasses
1 Tbsp white or red tahina
About 1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock
Pomegranate molasses is simply pomegranate juice that has been reduced to a thick consistency. It may be found in the sauces section of a halal grocery store.
Instructions:
For the soup:
1. Soak dried chickpeas in cool water overnight, or in just-boiled water for an hour. Drain and re-cover with water, and boil for 30-45 minutes, until almost fully cooked. Drain and set aside.
2. Simmer sumac seeds in enough water to cover by a couple inches for about an hour, until the water is dark red. Blend the seeds and water together, then strain the mixture through a cheesecloth.
If you're using ground sumac, skip the blending step. Use a cheesecloth or very fine metal sieve (such as one intended for brewing tea) to remove the ground spice from the water.
3. Whisk the flour into the sumac-infused water.
For the lamb:
1. Combine all dry ingredients in a large mixing bowl. Add wet ingredients other than stock and stir briefly. Add enough stock to produce a soft, smooth dough.
2. Knead by hand on a clean surface, or put in a stand mixer with paddle attachment on medium-low, for about 5 minutes. You should see stringy strands begin to form in the dough.
3. Allow to rest, covered, for 5-10 minutes to encourage gluten formation. Knead for another 3 minutes. Do not over-knead.
4. Tear the dough into bite-sized pieces.
Tumblr media
Stringy seitan being pulled apart into pieces.
You may also shape the dough into a slab and cube it with a sharp knife—the lamb or beef used in summagiyya is usually cubed—but I prefer the texture of torn seitan to sliced.
5. Steam the seitan pieces for 10 minutes in a bamboo steamer or using a metal steamer basket. Place the bamboo steamer in the bottom of a wok and cover its base by about 1/2" (1 cm), then raise the heat to boil the water; lower the heat to keep the water at a simmer. If using a steamer basket, place it over the opening of a pot containing a couple inches of water and bring it to a simmer. Start the timer when the water begins simmering.
6. Heat olive oil on medium-high and sear the steamed seitan pieces, turning as necessary, until deeply browned on all sides. Set aside.
Tumblr media
Fried seitan pieces.
You can save a step here by searing the raw seitan, then returning it to the pot after you've fried the onions to simmer it rather than steaming. I found that this produced a mushier texture.
For the dagga (دقة):
1. Grind cumin and black pepper thoroughly in a mortar and pestle, then add dried red pepper and dill seed and crush coarsely. Add green sweet pepper and garlic and pound until a coarse mixture forms.
Tumblr media
Dill seeds, green sweet pepper, garlic, and dried red chili on a cutting board, alongside dagga in a large granite mortar.
You may also use a spice mill or food processor.
To assemble:
1. Chop the onion. Wash the chard and slice it thinly in one direction; turn it ninety degrees and slice thinly again.
Tumblr media
Diced chard, fried seitan, dagga, and sumac-infused water with flour.
2. In a large pot, heat a couple tablespoons of olive oil on medium. Fry chopped onion, cardamom pods, and allspice berries for a minute until fragrant. Add half of the dagga and fry until fragrant.
3. Add chard and fry, mixing often, until wilted.
Tumblr media
Wilted chard in a wok.
4. Add sumac mixture, chickpeas, and water to cover. Bring to a boil, then lower heat to a simmer. If you didn't steam your seitan earlier, add it now.
5. Continue to stir and simmer until the stew is thick, homogenous, and greyish-brown, about 15 minutes.
Tumblr media
Simmered stew.
6. Add the remainder of the garlic mixture, the red tahina, a pinch of ground cumin, the 1/4 cup olive oil, and salt to taste. Return the steamed and seared seitan to the pot and mix.
Serve cool with flatbread, sweet green peppers, bitter green and black olives, carrots, leafy greens, and/or pickles.
472 notes · View notes
thunderstruck9 · 1 year
Photo
Tumblr media
Helena Parada Kim (German, 1982), Red chard and dahilas, 2019. Oil on linen, 160 x 220 cm.
1K notes · View notes
licoricetongue · 2 years
Text
Tumblr media
Parmesan Polenta Bowls with Chard, Leeks, and Poached Eggs
765 notes · View notes
shiawasekat · 5 months
Text
Tumblr media
Master Chard 😌 such a good chara design. It took me soo long to beat 'em when I was a kid.
29 notes · View notes
veganmade · 1 year
Photo
Tumblr media Tumblr media
Borlotti Minestrone with Walnut Pesto | nataliepenny
71 notes · View notes
thestudentfarmer · 1 year
Text
Hey all!
I hope everyone's had a Great week and been able to work towards some of their overall goals and been able to get in their garden.
Lettuce regrow update~
6 days ago I posted dabout a lettuce regrow (9 days old at time of picture) they've gotten some growth in that time.
Tumblr media
I did add to the lettuce bowl, a carrot top. Just to see if I can get it to sprout a flower stalk and maybe some seeds. (Added 3.13. 2023)
The celery has not much for movement, some spreading on the stalks. But haven't really seen any tangible rooting.
Tumblr media
Also a chick pic update~
Tumblr media
Lentil update as well~
Tumblr media
I had to pinch some flowers off the peppers, but their still a lil small for fruiting.
The Nasturtium is getting massive! I've gotta trim it up this week. I may even get around to trying a recipe with some of the leaves now. If not, the chickens will get the trimmings.
Tumblr media
A small lil overlook~
Tumblr media
Tumblr media
Tumblr media
Last week's goals I managed a batch of bagels and pretzels! Unfortunatly I think I got far too ambitious because they did not come out as delicious as I hoped.
But I'm gonna give at least bagels a go again this week! If I make a good batch I'll be freezing half of them for use throughout the month.
Also something not too awesome happened, something got into my seed starts and destroyed them, so I will not be showing seed starts yet. Friday I plan on redoing them (well what I can. Since some of the variety I no longer have. Well, I guess it means a different variety was desired is all lol.
This week I hope to get new seed starts going and the start of my flower patch in the back going.
I also want to make a sourdough dessert and try to get a rough idea of a month's worth of meal planning so I can make some bulk purchases of what I consider staples for the kitchen. (Flour, rice, yeast, sugar, noodles, some sauces and seasonings)
I would like to get some sewing and craft done this week. But we'll see how that goes lol.
What's everyone's plans/goals for their homesteads, Gardens or more sustainable/eco journey going?
🌱🐝 Happy Homesteadin and Gardening~ 🐝🌱
3-16-2023
55 notes · View notes
certifiedceliac · 7 days
Text
Tumblr media Tumblr media
Gluten Free Spring Vegetable Quiche (via Lexi's Clean Kitchen)
5 notes · View notes
chokrihizem · 2 years
Text
Tumblr media
Did you know that swiss chard seeds are actually small clusters of seeds which will produce more than one plant!
60 notes · View notes
kuebikome · 29 days
Text
Tumblr media Tumblr media
Starting my crops is going well…gamers take note
5 notes · View notes
morethansalad · 2 years
Text
Tumblr media
Beetroot Chard Vegan Quiche (Gluten-Free)
40 notes · View notes
gray-doestheart · 9 months
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
Anyway here are my OCs
5 notes · View notes
letsgogardening · 6 months
Text
FRONT YARD UPDATE: 9/28/2023
Tumblr media
Chard in one of the circular pots
Tumblr media
Row1 = a pumpkin plant, bush beans and sunflowers
Row 2= Lettuce but no sprouts yet
Tumblr media
Row 3 = empty for the time being
Row 4 = carrots and radishes
Tumblr media
Close up of the radish's that have sprouted
Tumblr media
Close up of the pumpkin w/trellis that's just been added
Tumblr media
And a close up of the beans, these where transplanted in.
Tumblr media
And my pequin pepper has survived another brutal summer!!
6 notes · View notes
studioponoc · 2 years
Text
Rich's partner, Karen, explains the origin story of his nickname.
63 notes · View notes
Photo
Tumblr media
Dr Whooves is just hanging around on Chard high street.
In Somerset, England.
12 notes · View notes
ninjachurchmouse · 8 months
Text
Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media Tumblr media
2 notes · View notes
veganmade · 5 months
Text
Tumblr media Tumblr media
Polenta with Vegetables and White Beans | crowdedkitchen
8 notes · View notes