The Neve Tzedek neighborhood in Tel Aviv is the culmination of its artist residents boasting an unmistakable relaxed bohemian chic vibe, which of course extends to its restaurants and cafes. Right at the heart of the newly declared “vegan capital of the world” sits Meshek Barzilay, the city’s pioneering vegan restaurant, 16 years young, and their newer delicatessen (opened in April 2018), that serves the ready-made organic and vegan dishes in high demand.
For Rosh Hashanah, one of the restaurant’s specialties are these cooked chard leaves, stuffed with grains, dried fruits, nuts and tart pomegranate molasses. It is a nod to the pomegranate, a major sign of the holiday and the trees of which can already be seen bearing bright red fruit all around the country, ahead of the New Year.
Find more gorgeous Rosh Hashanah recipes from Israel’s top chefs here.
Note: Baharat is a multipurpose Middle Eastern spice blend. Find a recipe here, or buy it from a Middle Eastern grocery store or on Amazon.
Stuffed Chard Leaves with Pomegranate Molasses
From Tel Aviv’s pioneering vegan restaurant Meshek Barzilay, this vibrant dish will have your tastebuds tingling.
- Total Time: 50 minutes
- Yield: Serves 4-6
Ingredients
For the stuffed chard leaves:
- large bunch chard leaves (best if you can get it with large, uniform leaves)
- 2 cups cooked freekeh or quinoa
- purple onion, cut into small cubes, and caramelized
- ½ cup chopped celery
- ½ cup chopped fresh mint + extra, to garnish
- ½ cup mixed dried fruits, such as dried cranberries, dried figs and dried apples
- 2 Tbsp chopped almonds
- 3 Tbsp pomegranate molasses + extra, to garnish
- 1 Tbsp salt
- pinch white pepper
For the sauce:
- 2 Tbsp olive oil
- half a white onion, sliced
- 8 tomatoes, coarsely chopped
- 1 clove garlic
- 2 Tbsp pomegranate molasses
- pinch cinnamon
- pinch baharat spice blend
Instructions
- Preheat oven to 350°F.
- Blanch whole chard leaves in boiling water for 20-30 seconds to soften, carefully open up each leaf and set down single file on a smooth surface.
- Remove the stem from each chard leaf with a paring knife.
- Prepare the filling: Mix all the filling ingredients together in a large bowl, and adjust seasoning to taste.
- Fill the center of each leaf with a bit of filling (about 1 1/2 Tbsp, but the amount of filling will vary according to your leaf size).
- Fold the sides of the leaf inwards towards the center, and roll from the cut portion inwards.
- Tightly pack the stuffed chard leaves into a baking dish, and set aside.
- Prepare the sauce: Sauté the onion and olive oil until golden. Add the garlic and tomatoes. And cook until the tomatoes start to fall apart, but not so much that the tomatoes start to lose their color.
- Add the spices and a bit of water if needed to get a thin sauce.
- Taste and adjust seasoning to taste, then pour over the stuffed chard.
- Cover the baking dish and bake for about 20 minutes, until sauce is bubbly and the chard leaves are cooked through.
- Serve with a garnish of chopped mint leaves and a light drizzle of pomegranate molasses.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Rosh Hashanah
- Method: Quick
- Cuisine: Vegan
recipes like this make the transition to a plant based diet easier, not to mention delicious! Thank you,
J.