STUFFED SWISS CHARD
This is from a great book of authentic Lebanese recipes by Mary Salloum. Would highly recomend the book.
Provided by Joey Jabaley
Categories Vegetable
Time 1h35m
Yield 40 rolls, 10 serving(s)
Number Of Ingredients 11
Steps:
- 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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