Stuffed Swiss Chard

"This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book."
 
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Ready In:
1hr 35mins
Ingredients:
11
Yields:
40 rolls
Serves:
10
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ingredients

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directions

  • Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
  • Remove the ribs from the leaf.
  • Set leaves aside.
  • Drain chick peas.
  • Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
  • Mix well.
  • Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
  • Arrange in saucepan, alternating the direction of each layer.
  • Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
  • Bring to boil, then cover and simmer for 45-60 minutes .
  • All water should have evaporated.
  • If not, remove lid and simmer for a further 10 minutes.
  • Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
  • Serve with yogurt.

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Reviews

  1. Words can't describe how incredible this dish is! The combination of flavours is perfect. Despite my best attempts to follow the recipe exactly, I did make a few changes. First, I only had 3 lemons, which, from my juicer yielded a little over 3/4 c of lemon juice. I substituted olive oil for vegetable oil and used half of a large sweet onion instead of the green onions. I also only had one bunch of Chard, that I stretched to make about 30 rolls, but I think my pieces were too small, the leaves were a little more fragile than I'd hoped and my rolling skills are unhoned, so many of them fell apart as I built them, but I wedged them in and threw the excess filling into a corner of the pan as well. Despite all of this, the dish turned out delightful! I cooked them in a covered pan and almost managed to do it in one layer, but the few that I put on top were a little less cooked (but still good). In the future, I will use larger pieces of chard and the full cup of lemon juice and ensure I do this in a single layer, even if I need to use 2 pans. I really wish I could give this 10 stars -- it is THAT GOOD!!
     
  2. This was seriously good. Very nice flavor for such simple ingredients. One of the best recipes i've tried on this site.
     
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Tweaks

  1. Words can't describe how incredible this dish is! The combination of flavours is perfect. Despite my best attempts to follow the recipe exactly, I did make a few changes. First, I only had 3 lemons, which, from my juicer yielded a little over 3/4 c of lemon juice. I substituted olive oil for vegetable oil and used half of a large sweet onion instead of the green onions. I also only had one bunch of Chard, that I stretched to make about 30 rolls, but I think my pieces were too small, the leaves were a little more fragile than I'd hoped and my rolling skills are unhoned, so many of them fell apart as I built them, but I wedged them in and threw the excess filling into a corner of the pan as well. Despite all of this, the dish turned out delightful! I cooked them in a covered pan and almost managed to do it in one layer, but the few that I put on top were a little less cooked (but still good). In the future, I will use larger pieces of chard and the full cup of lemon juice and ensure I do this in a single layer, even if I need to use 2 pans. I really wish I could give this 10 stars -- it is THAT GOOD!!
     

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