Selek Mukli – Crispy Beet Greens (Swiss Red Chard) in Syrup

Let’s get to work!

Start with the beet greens: just wash them super well so they are clean from sand and anything else… and cut off the tough stalks at the bottom.

Let’s set a little coating station:

This stage can get messy and if you know me, you know I’m not a big fan of messy Therefore I find that if you set a little working station, you can get away with extra cleaning later on. Also the beet greens are relatively on the large size, so choosing the right containers will help with an easy coating task.

Find two large containers that will make it easy to dip the beet greens in egg wash and flour. In one container I used 3 eggs for ten large beet greens.

Beat the eggs well. In the other container I put all-purpose flour. Now you can dip and coat away…

Do it one at at a time and use your fingers to make sure the leaf is flat.

We want even coating …start with the egg, dip on both sides and then coat it evenly with the flour.

Frying in semi-deep oil means that you will have to fry on one side and then flip to the other; it also means the level of oil should be about an inch high. Warm the oil on medium high temperature: the temperature of the oil should reach between 350° to 375°, but I just warm the oil on medium-high flame for few good minutes and keep it on medium heat while frying.

My pot is large and wide enough for two leaves at a time, but if you need to fry them one at a time it is more than fine. Frying the beet greens takes only a minute on each side.

Be careful when you put the leaf into the oil, as it might splash a little.

Fry the beet leaves on one side until they are slightly golden and then flip to the other side and fry for another minute or so.

Transfer the fried leaves onto paper towel to get rid of any excess oil. The leaves are super crispy, so handle them gently in order for them not to break.

Making the syrup (‘Asal’):

You can make this before or after, whenever you’d like… The only thing to remember is to apply the syrup while its warm, so if you pre-made it and it cooled down you can always warm it up a bit before brushing it on the leaves.

In a small saucepan combine sugar, lemon juice and water. Cook on medium heat and stir to allow the sugar to dissolve. Bring to a gentle boil. The syrup will start coming together once it starts forming small bubbles. Check for syrup texture between your fingers or on the spatula.

Once the ‘Asal’ is ready and the heat is off, add one drop of rose extract and mix it in. If you’re using EXTRACT don’t be tempted to add any more than one drop… Rose extract is very powerful and even one more drop of it can make you feel like you are eating perfume…

To apply the syrup on the delicate crispy leaves, I use a silicone brush.

Don’t be shy and brush the leaves generously on both sides, allowing the syrup to drip on them as well.

You may serve them right away or if needed store in a sealed container in the refrigerator until you’re ready to serve.

Selek Mukli

Wash and clean the Beet Leaves well and cut of any thick…

Bit the Eggs well.

Dip the Beet Leaves (one at a time) into the eggs.

Coat with Flour evenly.

Fry in semi-deep Canola Oil on both sides until golden and crispy.

Brush on each leaf with ‘Asal’ Syrup generously.

For the ‘Asal’:

Combine Sugar, Lemon Juice and Water and bring to a gentle boil.

Dissolve Sugar and cook until small bubbles surface.

Check for syrup slightly sticky texture and turn the heat off.

Add ONE DROP of Rose Extract.