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The idea of preparing this dish: layering leaves and stuffing alternatively is the ease of it. Bit also and most important you can use much more greens and garbanzo beans than the rolled version
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One leaf. A bundle ( in France will have 12-14 leaves)
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Cut out the green part. 2 bundles should render 800-950 g leaves
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The night before. Soak 300 g dried garbanzo beans. They will yield 600 g boiled. You can always get already boiled garbanzo beans
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600 gm boiled or u can open a jar or a can. Sometimes I do on emergency
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200 g round rice not washed. Keep all the starch. It will hold it together
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Prepare the stuffing. 2 bunches parsley, 1 bunch mint, 2 diced pnions 3 diced tomatoes. Mix. Add spices & salt + 2TBsp of olive oil & 1 lemon juice. Add the cooked garbanzo beans and the rice.
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3 pealed tomatoes pealed and sliced crosswise
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Arrange the on the base of your cooking pit
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Layers the ingredients. Start with a thick base. (5 leaves) this is going to n your top tater when cooked and inverted in the serving dish. Keep alternating leaves and stuffing. Finish with leaves.
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Put a plate or 2 on top and press it down. Add 1/2 cup of water, 1 more lemon juice 2 TBsp I've oil salt and of course 2 pepperoncini. .cook on low heat 1 hr or more. Checking for water now an then.
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When it is done and all the liquid is absorbed. Leave to cool. And unmould by inverting it on a round flat dish. It it is not a perfect round. You can arrange it by hand and press to level it around
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Cut like a cake and serve.
- 14
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The slice should look like that
- 15
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Or you can arrange the slices separated. May be easier to serve
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If you have a big party buffet. You can just disperse them to be served like a rice dish.
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And if you choose you can add the tomatoes for color. Delicious. To be served cold. Or room temperature
- 19
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Ingredients
800 | Grams Swiss chard leaves 2 bundles |
600 | Grams Boiled garbanzo beans |
200 | Grams Rice |
2 | Parsley minced |
6 | Grams 3+3 tomatoes peeled |
1 | Mint bunch minced |
2 | Onions medium diced |
1 | Tablespoon Salt |
Pepper | |
2 | Pepperoncini optional |
2 | Lemon juice1+1 |
4 | Tablespoons Olive oil 2+2 or more |
½ | Cups Little water |
Cooking pot with 30 cm base | |
Serves 16-20 people |