How to Lasagna Style Swiss Chard Lebanese Cuisine

Spring summer vegetable. Traditionally leaves are thawed in hot water and rolled with different stuffing. I would like to make it in a cake shape or just break them up to make for a big forky party

How to Lasagna Style Swiss Chard Lebanese Cuisine Recipe
19 Steps
Ingredients
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1

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)

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

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

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

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

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.

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

3 pealed tomatoes pealed and sliced crosswise

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Arrange the on the base of your cooking pit

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.

Cut like a cake and serve.

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The slice should look like that

The slice should look like that

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Or you can arrange the slices separated. May be easier to serve

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.

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

And if you choose you can add the tomatoes for color. Delicious. To be served cold. Or room temperature

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