Best 2 Algerian Swiss Chard Bestels Or Turnovers Recipes
Algerian Swiss chard bestels or turnovers are a delicious and savory pastry that combines the flavors of Swiss chard, spices, and a crispy outer shell. The Swiss chard filling is made with fresh Swiss chard, onions, garlic, and a blend of spices, while the outer shell is made with a combination of flour, water, and oil. These turnovers can be served as an appetizer, main course, or side dish, and are a popular street food in Algeria. The preparation of these turnovers can be somewhat time-consuming, but the result is a flavorful and satisfying dish that is sure to impress.
Here are our top 2 tried and tested recipes!
ITALIAN-STYLE SWISS CHARD
This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.
Provided by Karen Gallinetti
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
- Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
- Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g
ALGERIAN SWISS CHARD BESTELS, OR TURNOVERS
Steps:
- If the Swiss chard or spinach leaves are small, leave them whole. Otherwise, remove and discard the stems and rough-chop the green leaves. Blanch the leaves for 15 seconds in boiling, salted water. Drain completely, pressing to get rid of any excess water.
- Brown the pine nuts in a hot pan for a few minutes. Then mix the leaves with the hard- boiled eggs, the currants, and the pine nuts. Season with the curry, allspice, cinnamon, and salt and pepper to taste.
- Place a tablespoon of the stuffing in the center of each wrapper. Moisten the edges with water, fold into a triangle, and crimp the edges with the tines of a fork. Put all the turnovers on a baking sheet lined with wax paper, and refrigerate or freeze until ready to fry.
- Heat 2 inches of peanut or vegetable oil in a wok until it reaches about 375 degrees. Fry about five bestels at a time on both sides, about 2 minutes on each side, until golden. Drain on paper towels and serve immediately.
Tips:
- To save time, use pre-made pie crusts. Just be sure to thaw them according to the package directions.
- If you don't have Swiss chard, you can use another type of leafy green, such as spinach or kale.
- Feel free to add other vegetables to the filling, such as diced carrots, celery, or bell peppers.
- To make the turnovers ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.
- When you're ready to serve, reheat the turnovers in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they're warmed through.
Conclusion:
Algerian Swiss Chard Bestels, or turnovers, are a delicious and easy-to-make appetizer or main course. They're perfect for a party or potluck, and they're also a great way to use up leftover Swiss chard. With a flaky crust and a flavorful filling, these turnovers are sure to be a hit with everyone who tries them.
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