SWISS CHARD STUFFED WITH MEAT AND RICE

YAPRAKES DE PASI

This morning, I picked velvety Swiss chard leaves from my garden to make yaprakes de pasi, They called to mind cherished memories of my mother’s hands -nimbly folding tender seasonal leaves around a fragrant filling of meat, rice and herbs. These were the yaprakès de pasi of my childhood, a treasured dish passed down through generations of our Rodesli Sephardic heritage.

Rooted in the Levantine culinary tradition, yaprakès de pasi is a humble yet comforting dish. Swiss chard leaves, with their tart taste and robust texture, make this dish so flavorsome. Once rolled, they are simmered slowly over a medley of vegetables, allowing the flavors to meld into pure deliciousness.

This popular dish invites sharing -best served with rice pilaf, a drizzle of lemon juice, and a crisp green salad on the side. Whether you’re reviving a family tradition or discovering this dish for the first time, may it bring warmth to your table and a taste of the Sephardic soul into your home.