Stuffed Selek B’ Zeit

Swiss Chard Leaves cooked in Olive Oil (ورق سِلْق بزيت) This recipe for Swiss chard leaves cooked with olive oil. It’s one of the many delicious Lebanese cold Mezze and it is served cold as an appetizer in many restaurants.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice well, then soak it in warm water for a period of 30 minutes, Drain the rice well and put it in a large bowl, add onion, garlic, parsley, mint, tomatoes, salt, pepper, olive oil, lemon juice and mixed spices to the bowl and mix the ingredients well.

Step 2

In a large pot blanche the Swiss chard leaves for 5 minutes in boiling water, remove it, reserve the water, wash the chard leaves with cold water, and layer it to cool down, remove the thickest part of the stems using a sharp knife, If the leaves are very big, you can slice them in half long ways and make two out of one leaf.

Step 3

Stuff each chard leaf with a tablespoon of the filling then tuck it on both sides and roll it on words, Repeat the process until all ingredients are finished.

Step 4

Stack the stuffed rolls in layers and side by side in a concentric fashion, until the pot has been filled with stuffed leaves. Try not to leave any room, the leaves need to be packed tightly.

Step 5

When you finish stacking, cover the stuffed leaves with a small plate, to keep them tightly in place.

Step 6

Mix 2 cups of the reserved boiled water and couple tbsp of olive oil, the remaining juice from the stuffing, add half a tablespoon each of salt and 7 spice, pour it in the pot, put on the lid and cook on medium high for 15 minutes.

Step 7

After 15 minutes, remove the plate and lid. taste the brine that has come to the surface and adjust the salt/lemon levels as necessary then cook for another 30 minutes on the lowest heat setting.

Step 8

Taste one roll before you turn the heat off to make sure the rice is cooked properly, then serve it hot or cold.