Stuffed silverbeet

Stuffed silverbeet

Pazi dolmasi

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg silverbeet leaves, weighed without stalks
1 Rice pilaf, cooked for an additional 10 minutes
125ml olive oil
Cucumber yoghurt, to serve
lemon wedges, to serve

Method

  1. Preheat the oven to 180°C.
  2. Pour 1 litre water into a large saucepan and bring to the boil. Have a large bowl of cold water standing next to the stove.
  3. Meanwhile, wash the silverbeet and trim off all the stems, so you end up with flat leaves. Pop the leaves in the boiling water for 2 minutes, then drain and immediately refresh in the bowl of cold water.
  4. Spread the leaves out flat (there is no need to dry them first), with the wide part of the leaf closest to you. Place generous tablespoons of the pilaf at the base of each leaf. Working with one at a time, fold the left and right sides of each leaf into the middle, then roll slowly, pulling them in and making a firm cigar shape. Place the silverbeet rolls on a baking tray, snuggled alongside each other.
  5. Mix the olive oil with 500 ml warm water and season with sea salt and freshly ground black pepper. Pour the mixture over the silverbeet rolls. Cover with foil and bake for 20 minutes, or until the rice is tender.
  6. Serve at room temperature, with lemon wedges.
  7. Leftovers will keep in the refrigerator for 3–4 days; the rolls can also be shaped ahead and cooked just before serving.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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