This dish is the mainstay of a Lebanese mezze table (after grape leave season). Personally, I like it even more than stuffed grape leaves! (it melts in the mouth)
As for the filling, you can apply Asma’ s directions: Like making a tabbouleh, just replace bulgur with rice.
Come to think of it, you can use bulgur too (coarse) or any other grain instead of rice!
LOTS of parsley (flat-leaved), tomatoes, onions, mint, lemons and olive oil. A touch of rice (medium-grain, starchy). Potatoes and more tomatoes and onions to line the pot.
INGREDIENTS:
- 1 bunch of swiss chard (leaves only)
- 2 potatoes, 2 tomatoes, 2 onions (to line the pot)
- 3 large lemons
- 3/4 cup of olive oil
- salt, pepper
- 1/2 cup of rice (sushi, Egyptian, Turkish, Italian, any medium-grain, starchy rice)
- 3 bunches of Italian parsley
- 1 bunch of mint (or substitute 3 tbsp of dried mint, crumbled)
- 3 large tomatoes
- 2 white onions
METHOD:
- Chop the parsley fine discarding the stems. Dice the tomatoes, collecting the juice into a bowl. Chop the onions fine. Place the parsley, onions and tomatoes in a large bowl. Chop the mint, add to the bowl, and sprinkle salt, pepper onto the mixture. Juice the lemons and pour 2/3 of the juice onto the chopped veggies, as well as 1/2 cup of olive oil; add the rice and mix. Add any tomato juice and mix. Set aside.
- Drop the chard leaves into a large pot of boiling water and blanch for a few seconds until limp. Remove and drain; cut into rectangles or squares, place about a small tablespoon of stuffing at one end and roll up like a cigar. Line a pot with sliced potatoes, tomatoes and onions; place the rolled leaves on top side by side. Place a small plate on top once the leaves are all rolled. Place over medium heat and pour the rest of the lemon juice and olive oil and about a small cup of water onto the leaves; cover the pot, bring to a simmer and let it simmer gently for one hour. Cool, and serve at room temperature. To serve, flip the pot onto a large platter.
19 Comments
I really must give these a go Joumana – I love love love these and such refreshing ingredients. Especially since I love swiss chard too
Hope you are well
chow! Devaki @ weavethousandflavors
Is this called Silik Mih-shi? I was thinking about it the other day as I haven’t had it in ages. Looks VERY delicious!
Will certainly try this out we have masses of chard in the garden. Thanks Diane
@Lebanese kitchen: it is called selek mehshi ‘atteh (because of the vegan stuffing).
Wonderful! This recipe is really unique and interesting.
Cheers,
Rosa
Have not had this dish in along time as well..one question, in case I try the recipe..when rolling the leaves for this recipe did u fold the sides in or leave them open?,,ive noticed some do and some dont..my mom never did with the cabbage while others did..any opinion on when to and when not to? thank you in advance
@Miriam: I have done it both ways and not rolling the sides is faster, the taste however is identical.
I love stuffed chard leaves!! Yours look mouthwatering!
This looks so interesting and healthy!
luv
i really do have to try it
thankx
Great recipe, one I’ve never tried, and I love the last photo of the gentleman in his garden. Is that Italian parsley between the rows?
@Tom: Yes, this is Moallem (Mister) Philippe, a true gentleman farmer for generations, unfortunately a dying breed; this is a row of Lebanese parsley, finer than silk!
I am just getting ready to plant entire new crop of swiss chard. This is a beautiful dish. will be bookmarking this one. Thanks!
This recipe is really tasty and healty !
We love stuffed grape leaves, cabbage, lettuces, and dock leaves but haven’t tried stuffed chard leaves…I’m sure this is a lovely recipe too…must try soon:) Thanks for sharing!
What a beautifully healthy, vibrant dish. It’s nice to see the technique in detail, too.
I’ve had stuffed grape leaves before, but never stuffed chard leaves….what a great idea. Much easier for me too, because I can almost never find grape leaves to use, but chard is everywhere.
I have the chard and will be trying these very soon – and of course the week after I visited a great middle eastern market in Anaheim, they have fresh grape leaves. Too bad it’s an hour away…. BUT I love chard, so all is good! I love the spicy grape leaves and will add some Aleppo pepper – any other suggestions? Thank you for the great recipe!
@Jane C: We are getting inspired from Aleppo with great ideas for stuffing these chards; you can try walnuts or chickpeas with onions (a classic) or bulgur instead of rice; you can also try adding dried fruits like apricots or dates. More to come! Good luck on your project and no to worry the fresh grape leaves will be available for a while.
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