Recipe ingredients
- 1 1/2 kg, 48 oz, Swiss chard
- 1 cup short grain rice
- 400 g, 14 oz, minced meat
- 1/2 cup lemon juice
- 1/4 cup shortening or butter
- 1 teaspoon salt
- A dash of ground paprika
- A dash of ground cinnamon
- 3 cups water
Recipe method
- Remove Swiss chard roots.
- Blanch leaves in boiling water for few seconds.
- Remove with slotted spoon and put in cold water, then place in a colander.
- Repeat the same procedure with remaining leaves.
- Mix rice with minced meat, spices and salt.
- Place a Swiss chard leaf, shiny side down, on a work surface.
- Cut into 2 or 3 pieces, depending on size of leaf.
- Place crosswise about a tablespoon of stuffing, depending on size of leaf.
- Fold ends and roll firmly.
- Repeat with remaining leaves.
- Place 1/2 cup of shortening in a heavy pan.
- Pack leaf rolls close together in layers.
- Invert a heavy plate on top to keep rolls in shape during cooking.
- Add lemon juice, 3 cups of water and a dash of salt.
- Place pan over moderate heat, bring to a boil.
- Lower heat and cook for 45 minutes or until tender.
- Serve hot accompanied with cooked Swiss chard stems in sesame paste.
Other arab recipes:
Swiss chard leaves stuffed with meat recipe
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