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Rice and Chard Leaves Cake

Rice and Chard Leaves Cake

Posted August 14, 2019

8

Serves 7

90 Minutes

Sousou’s creative way of presenting what is usually known as stuffed chard leaves.

Ingredients

  • 1 kg chard leaves
  • 3 cups chopped parsley
  • 4 red tomatoes, diced
  • ¼ cup chopped fresh mint
  • ¼ sweet green pepper, diced
  • 1 medium-sized onion, diced
  • 1 cup Egyptian rice, soaked in water
  • 4 tablespoons olive oil
  • ½ cup lemon juice
  • 1tablespoon pomegranate molasses
  • ½ teaspoon red pepper
  • 1teaspoon sumac
  • Salt and pepper to taste
  • 1 small potato, cut into round pieces
  • 1 ½ cup sauce of mixed rice and water
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How to Cook:
  • Cut off the hard side of the chard leaves & and leave the pieces long (25 to 30 cm).
  • Spread the leaves on the table and leave them overnight.
  • The next day, combine the parsley, tomatoes, mint, green pepper and onions.
  • Then, add the rice, oil, & lemon. Next, add the sumac, red pepper, black pepper, pomegranate molasses, and salt. Mix well
  • In an oiled cake mold: place in the bottom the round potatoes.
  • Then, place the leaves one next to the other to cover the mold.
  • Next, add one layer rice mixture, cover with two layers of chard leaves.
  • Continue the same procedure and make four layers of rice and chard leaves.
  • Lastly, add the sauce of a mixture of rice and water.
  • Cover the top with chard leaves. Cover with one plate and put over the plate a small pan with water.
  • In a big pan, add water and place the mold in it.
  • Cook on high heat; when it starts boiling, lower the heat and let simmer for one hour.
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