Stuffed chard leaves  

Syrian people are very fond of stuffed vegetables or dolmas . Stuffed tomatoes, peppers, zucchini and eggplants are the year round favorites and during the fasting period of Lent, and on Good Friday among syrians. Cabbage leaves are stuffed in winter and vine leaves and zucchini flowers herald a fresh option in spring time. The success of any great dolma, which literally means “stuffed”, relies heavily on getting the stuffing right. With a dollop of yoghurt or a slice of lemon aside, they are utterly delicious. 

Stuffed chard is a vegetarian option, it is stuffed chard leaves with aromatic rice and herb filling.They need to soften up first then can be stuffed. It isa hearty dish with a northern Syrian addition of  Syrian hot pepper paste sauce, biber salcasi (or a tomato based sauce), it is so delicious. 

 2 bunches (about 400 gr) Chard leaves (Winter greens with large leaves)  

    For the filling: 

    2 small or 1 large onion, grated 

    1/2 cup long grain rice 

    1 bunch parsley, finely chopped 

    3 tbsp. olive oil 

    Salt and freshly ground black pepper to taste 

    Juice of 1 lemon, 1 cup (or little more) water and 15ml/1 tbsp. olive oil for cooking 

    Tomato/red pepper paste sauce: 

    1 tbsp. hot pepper paste or tomato paste (for milder taste) 

    2 tbsp. olive oil 

    4 tbsp. water 

    red pepper flakes or chili flakes to sprinkle (optional)

 

Instructions 

    Large leafy greens like chard is ideal for stuffing.

    Bring a pan of water to boil. cut the stem and separate from the leaves.

    Refresh the wilted leaves in a bowl of cold water

    Place the fresh, trimmed leaves in to the boiling water until they wilt, for about 25-30 seconds. Drain and refresh the leaves in a bowl of cold water, this will help retain their color. Then drain the leaves and spread on a tray, ready for stuffing.

    Place the filling ingredients in a bowl and knead well.

    Grate the onion and put with the remaining filling ingredients in a bowl. Season with salt and ground black pepper and bind them all with olive oil and knead well.

    Lay one of the leaves on a flat surface and place 1 tbsp. (depending on the size of the leaf, adjust a little less or more but avoid over filling) of the stuffing at near end of the leaf (towards you). Bring the top end of the leaf over the stuffing.

    Now fold in the sides and then roll into a tight log. Repeat with the remaining filling and leaves.

    Arrange the stuffed leaves, seam side down, in a wide, deep pan. Pack them quite tightly in circles, this will keep them intact. You may need to make more than one layer, depending on the size of the pan.

    Mix 200ml water with the juice of lemon and 1 tbsp. olive oil and pour over the stuffed leaves. This liquid should cover at least half way up the top layer; add some more water if you need to. Season with salt and place a wide flat plate over the rolls (so that they stay intact).

    Cover the pan and turn the heat to medium. Once it starts to bubble, cook over low heat for about 40 minutes, or until the filling is cooked and the rolls are tender.

    For the hot pepper paste (or tomato paste) sauce; stir in 1 tbsp. hot pepper paste or tomato paste and 2 tbsp. olive oil in a small pan, over low heat. Stir and pour 4-5 tbsp. water, gently simmer for a minute. Season with salt and ground black pepper if you like; the sauce is ready.

    Drizzle the hot pepper paste sauce over the cooked rolls and sprinkle a little red pepper flakes (if you like) and serve hot.

 

Lara Khouli