Mehshi Sille

Lebanese Stuffed Swiss Chard Leaves

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Use the stuffing below not only for chard leaves, but also vine leaves, seeded zucchini, or bell peppers. The method of cooking is almost the same in all cases: The stuffed leaves or vegetables are immersed in water and simmered for 45 minutes, or until the stuffing is cooked. The most famous of these dishes is stuffed vine leaves, but I am offering a recipe for stuffed Swiss chard leaves instead, because fresh vine leaves are not available to most people, and preserved vine leaves, even wh