Ingredients:

\n

Fresh chard leaves

\n

1 bunch parsley

\n

1 bunch mint

\n

1 green onion

\n

3 tomatoes

\n

1/2 cup rice

\n

Juice of 1 lemon

\n

Salt

\n

2 tablespoons olive oil

\n

Sumac to taste

\n\n

Preparation:

\n

First, prepare the chard filling. Finely chop the vegetables and add the chopped tomatoes, then the lemon juice, salt, olive oil, and sumac to taste...

\n

Wash and trim the chard, then blanch it, but don't overdo it so the leaves are easy to roll.

\n

After blanching, place the chard leaves in a colander.

\n

Arrange the leaves and stuff each with a little filling, then roll them like grape leaves.

\n

Arrange the stuffed chard leaves in the pot, add water, and place a large plate on top to press down and prevent the filling from escaping.

\n

Optionally place the tougher chard stalks at the bottom of the pot under the stuffed leaves.

\n

Cook over low heat until the leaves are fully cooked and the filling is done, about 25 minutes.

\n\n

Recipe and preparation method for stuffed chard in oil from a friend and chef on Sho Tabkhin Today:

\n\n

Lina Hajij

\n

Click Lina's name to visit her page on our site and see her delicious recipes

\n\n

For a recipe of stuffed grape leaves in oil, here is the link: How to Make Stuffed Grape Leaves in Oil

\n \n

#recipes #recipe #stuffed_leaves #vegetarian #Sho_Tabkhin_Today

\n

How to Make Stuffed Chard in Oil

Prep checklist