I have rainbow chard growing on my winter balcony , this is what I’m going to cook with it , thanks soooo much for the do able recipe and directions 🙏🏻💜
Great video! I watched this last night with my 7 year old daughter (who loves cooking videos) and it's made her interested to grow and eat swiss rainbow chard! I like the idea of flexibility with cheese and greens, and I've ordered some sumac this morning so will be trying the recipe as soon as it arrives.
Good grief, that looks like a dish I would want to have on repeat. The finished product is so very pretty and rustic. What an amazing combination of flavors😋
I have been waiting and or looking for ways to use sumac. What a great way to be creative with spices from various backgrounds. Thank you and keep coming with other spices to enhance meals.
I am surprised the sumac doesn't burn in the oven at 200°. Everytime I use sumac in the oven like this it burns, i also have to he careful about it in the oil in the pan even. What are your tips for this ?
This is delicious! I didn't realize I was out of sumac until I was getting everything together so used lemon zest and smoked sea salt as a sour / smokey component. Is there anything you'd suggest to use when out of sumac? Thank you for another lovely recipe!
What’s not to love: the Swiss chard on a bed of ricotta, dots of blue cheese under and over - it doesn’t get any better than that! Sorry, feta - and the pine nuts and golden raisins mixed with the greens, all topped with sumac. Then the brilliance of sprinkling more sumac on the sides before baking! I love that Noor tops with even more sumac before serving, because you can never have enough sumac. But maybe instead of (or in addition to) that, how about mixing cold yogurt with sumac, lemon zest, and nigella seeds (?), and serving on the side, so hot galette + cold yogurt? Are you back at the OTK, Noor?
"It doesn't have to be perfect, which is what I like, 'cause I'm not about that life" loving this
I have rainbow chard growing on my winter balcony , this is what I’m going to cook with it , thanks soooo much for the do able recipe and directions 🙏🏻💜
Great video! I watched this last night with my 7 year old daughter (who loves cooking videos) and it's made her interested to grow and eat swiss rainbow chard! I like the idea of flexibility with cheese and greens, and I've ordered some sumac this morning so will be trying the recipe as soon as it arrives.
Good grief, that looks like a dish I would want to have on repeat. The finished product is so very pretty and rustic. What an amazing combination of flavors😋
I am making this tomorrow - it has to be amazing!
I have been waiting and or looking for ways to use sumac. What a great way to be creative with spices from various backgrounds. Thank you and keep coming with other spices to enhance meals.
I will definitely try to make this, it looks so delicious.Thank you Noor!
Love sumac and adding a sprinkle of it on top of either scrambled or hard boiled eggs!
Yes, so good!
That looks wonderful and I am going to share with my vegetarian children! Thank you!
Yum! Looks delicious, thank you 🙏
YUUUUUM!
Noor ❤❤❤
I am surprised the sumac doesn't burn in the oven at 200°. Everytime I use sumac in the oven like this it burns, i also have to he careful about it in the oil in the pan even. What are your tips for this ?
This is delicious! I didn't realize I was out of sumac until I was getting everything together so used lemon zest and smoked sea salt as a sour / smokey component. Is there anything you'd suggest to use when out of sumac? Thank you for another lovely recipe!
Tricky one, if it's just needed for acidity then lemon juice will do. For any spice blend, a little bit of black lime powder will work.
What’s not to love: the Swiss chard on a bed of ricotta, dots of blue cheese under and over - it doesn’t get any better than that! Sorry, feta - and the pine nuts and golden raisins mixed with the greens, all topped with sumac. Then the brilliance of sprinkling more sumac on the sides before baking! I love that Noor tops with even more sumac before serving, because you can never have enough sumac. But maybe instead of (or in addition to) that, how about mixing cold yogurt with sumac, lemon zest, and nigella seeds (?), and serving on the side, so hot galette + cold yogurt?
Are you back at the OTK, Noor?
Great suggestions! Noor gave us with this gem of a recipe before she left :)
Yummmy this looks delicious! Do you think it would work okay using gluten free flour?
The galette's texture won't be the same and we haven't tested this with gluten free flour but let us know how it turns out!
Why do you have to put the
galette in the fridge before putting it in the oven?
So the butter is still very cold which helps the flakey texture of the pastry.
@@Ottolenghi thank you!!!
Is she going to be in any new videos?
Where is Noor? We miss her fantastic recipes!