Dolma (stuffed Swiss Chard Leaves)

Dolma, a traditional dish in Circassian cuisine, consists of Swiss chard leaves stuffed with a flavorful mixture of rice, ground meat, and aromatic herbs. This dish is a delicious representation of the rich culinary heritage of the Circassian people.

Dolma (stuffed Swiss Chard Leaves)

Ingredients

  • 12 large Swiss chard leaves
  • 1 cup rice
  • 1 lb ground meat (beef or lamb)
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups chicken or vegetable broth

Instructions

  1. Blanch the Swiss chard leaves in boiling water for 2 minutes, then transfer to an ice bath to cool. Pat dry with paper towels.
  2. In a bowl, combine the rice, ground meat, onion, tomatoes, parsley, mint, olive oil, paprika, cumin, salt, and pepper. Mix well.
  3. Place a spoonful of the rice and meat mixture onto each Swiss chard leaf. Roll the leaves, tucking in the sides, to form neat rolls.
  4. Place the dolma rolls in a large pot, seam side down. Pour the broth over the dolma.
  5. Cover the pot and cook the dolma over medium heat for 45 minutes, or until the rice is fully cooked and the leaves are tender.
  6. Remove the dolma from the pot and let them cool slightly before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
30g
Fat
12g

Supplies

Large pot Bowl Spoon Knife Cutting board

Tools

Pot Stove Measuring cups and spoons

Serving suggestions

Serve the dolma with a dollop of yogurt and a sprinkle of sumac for a traditional Circassian meal.

Tips & tricks

For a vegetarian version, you can omit the ground meat and increase the amount of rice and vegetables in the stuffing mixture.

Cost

$15