Triangle Swiss chard bulgur with labneh dipping

Category: Appetizer

Preparation time: 40 minutes

Serving Net Weight: 450g


  • Swiss chard   1kg
  • Brown burghul  300g
  • Diced tomato  300g
  • White onion  100g
  • Mint leaves  30g
  • Pomegranate seeds   50g
  • Extra virgin olive oil  50g
  • Lemon juice   100g
  • Grenadine molasses   20g
  • Salt  20g
  • Garlic   3g
  • Labneh   100g
  • Harissa paste  20g


  • Boil water in a pan. Cut stalks of Swiss chard and boil for 2 minutes, transfer the leaves in a bowl of cold water and drain
  • Mix gently the filling ingredients in a bowl
  • Lay the leaves on a flat surface, place 1tsp of the filling and fold in triangle shapes
  • Transfer all the folded leaves in deep stock pot
  • Mix water with lemon juice, olive oil, grenadine molasses and pour over the stuffed leaves. This liquid should cover at least half way up the top layer, add some more water if you need to
  • Cover the pan and turn the heat to medium. Once it starts to bubble, cook over low heat for about 40 minutes or until the filling is cooked and the rolls are tender
  • Serve with labneh dipping and garnish with pomegranate seed