Feuilles de blette farcies
Blettes farcies de riz, pois chiches et herbes, cuites au citron et à l'huile d'olive, servies tièdes.
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Soften the chard
Cut the white stems off the chard and keep them. Put the leaves in a bowl and pour boiling water over them. Leave for 1 minute until soft, then drain. Cut out any thick middle veins. Cut big leaves in half.
Make the filling
In a bowl, mix the rice, chickpeas, tomatoes, spring onions, parsley, mint, half the olive oil, half the lemon juice, the salt and the pepper.
Roll
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Fill the pot
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Add the liquid
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Cook
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Cool and serve
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Soften the chard
Cut the white stems off the chard and keep them. Put the leaves in a bowl and pour boiling water over them. Leave for 1 minute until soft, then drain. Cut out any thick middle veins. Cut big leaves in half.
Make the filling
In a bowl, mix the rice, chickpeas, tomatoes, spring onions, parsley, mint, half the olive oil, half the lemon juice, the salt and the pepper.
Roll
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the pot
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Add the liquid
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Cook
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Cool and serve
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The Story Behind the Dish
Meat-free stuffed leaves were made during Lent and on fasting days, when Lebanese Christians did not eat meat or dairy. Chard grows easily in village gardens all winter, so it was always on hand.
The filling is almost the same as tabbouleh: rice instead of bulgur, with lots of herbs, tomato and lemon.
⭐ Why It's Famous
They are light, fresh and full of herbs, and they taste even better the next day.
💡 Fun Fact
In Lebanon, stuffed leaves of any kind are often called 'warak', which simply means 'leaves'.
Southern Lebanon
33.56°N, 35.37°E
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