Stuffed Swiss chard leaves with ground lamb, rice, and parsley in cool yogurt from Little Foods of The Mediterranean: 500 Fabulous Recipes For Antipasti, Tapas, Hors D'Oeuvre, Meze, and More by Clifford A. Wright

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Notes about this recipe

  • sarahawker on May 22, 2023

    I made some liberal revisions to this recipe based on what I have on hand and it was a HUGE hit. I had leftover rice, ground beef instead of lamb and I added cinnamon w/ the Allspice. I also baked the rolls in a simple tomato sauce in the oven for about 30 min. No leftovers!

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