Warak mihshi bi silq

Warak mihshi bi silq

Stuffed silverbeet leaves

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Mihshi malfuf bi zayt, see recipe for ingredients and method

Method

  1. Follow the mihshi malfuf bi zayt recipe, substituting 1½ cups cooked brown lentils for the chickpeas in the stuffing.
  2. Instead of cabbage leaves, use silverbeet (Swiss chard) leaves, halved lengthways and cut into 10 cm squares. You will require about 50 squares.
  3. Dip the leaves briefly in boiling water, or just run hot tap water over to soften them enough for handling. Drain, then place the squares shiny side down on a work surface.
  4. Use one scant tablespoon of stuffing for each square and roll them up into small, neat rolls.
  5. Finish as for the mihshi malfuf bi zayt, omitting the dried mint and increasing the lemon juice to 125 ml.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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