Swiss Chard cake - a Lebanese recipe
 
 
Author:
Recipe type: Cake
Serves: 4
Ingredients
  • 7-8 large Swiss chard leaves
  • ¾ cups of medium-grain rice, such as Sushi rice (or Turkish or Egyptian or Italian)
  • 1 ½ cups of Italian parsley, chopped very fine (stems discarded)
  • ¾ cups of fresh mint
  • 1/1/2 cups of tomatoes, chopped in fine dice
  • ½ cup of onion, chopped fine
  • ½ tbs hot paprika (optional)
  • ¼ cup of pine nuts (optional)
  • ⅓ cup of fresh lemon juice (or more, as needed)
  • ¼ cup of olive oil
  • salt, pepper, to taste and a dash of allspice and cinnamon
  • tomato peel and extra mint leaves for garnish
Instructions
  1. Preheat oven 190C.
  2. Using a sharp knife, deftly remove the thick chard stalks, putting them aside to use later for the stalks salad. Drop the chard leaves in rapidly boiling water for a few seconds; remove from the water and dry on towels on a flat surface. Fill a pot with salted water (about 4 cups) and bring to a boil; as soon as it boils, drop the rice in the water and cook for 10 minutes or until it is halfway cooked, tender but still firm to the bite; remove and drain well. Sprinkle the spices on the chopped onion and mix well; add the rice to the onion and all the other ingredients.
  3. Take a pan measuring about 22cmX7cm and cover with foil; lay the swiss chard leaves at the bottom of the pan, about ⅓ of them, making sure the leaves are hanging out (to use at the end to fold them over the stuffing). .Place ⅓ of the stuffing mixture on top of the chard leaves. Cover with a few chard leaves. Place ½ of the remaining stuffing over the leaves. Cover with the remaining leaves. Place the remaining stuffing and cover with the leaves hanging on the sides. Pour a small cup of water on top. Cover the pan with foil and bake for about one hour. Remove and cool on the counter and then store in the fridge; serve at room temperature. It will keep for one week refrigerated
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/silverbeet/