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Just before winter bids us farewell: a sumptuous stuffed pot, with a winning tip

Ines Shilat Yanai is currently roaming the markets looking for any green leaf available.

The result is dreamy weekend meals

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• recipe

• Stuffed

• Burgul

• Bull's tongue

• Mangold

Ines Shilat Yanai

Friday, 12 March 2021, 06:00 Updated: 06:46

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Each large straight leaf fills up and becomes a sumptuous stuffed pot.

Bull's tongue leaves stuffed with burgul and herbs (Photo: Alon Mesika)

Just before winter separates from us, it's time to take advantage of the green leaves that fill the markets at the height of the drama.

Every large leaf I find, straight fills up with me and becomes a magnificent stuffed pot.

Among the stuffed leaves I like to slice lemon slices that add not only pleasant acidity but also beauty and festivity.

Instead of cooking, I recommend baking them in the oven so that the leaves become crispy and form with each bite a playful texture.

This time these are the leaves of the bull's tongue which are bright green in color.

They are large, very easy to roll and have a delicate taste of wild plant.

My advice: buy a large quantity and freeze.

They are kept great in the freezer - a tip on how to do this at the end of the recipe.

Didn't you find the bull's tongue on me?

No problem, you can prepare the recipe with chard leaves.

More on Walla!

A little investment, but the result is worth it: the complete guide to making stuffed cabbage

To the full article

Bull tongue leaves stuffed with burgul

Recipe By: Ines Shilat Yanai, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 40 minutes of work

• 70 minutes total

• Medium difficulty

• 6 diners

• Mediterranean

• vegan

• fur

• Stuffed and pickled

• vegetables

• kosher

The bull's tongue leaves are stuffed (Photo: Alon Mesika)

Conversion calculator

Ingredients

• For the stuffed:

  • 1 bunch of bull tongue (or 2 bunches of chard leaves)

  • ½1 cups thick burgundy

  • 1 onion

  • ¼ Chopped coriander seeds

  • ¼ finely chopped dill

  • 1 stalk of chopped celery leaves, with the leaves

  • 1 tomato

  • 1 teaspoon black pepper

  • 1 teaspoon of cumin

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 3 tablespoons olive oil

  • 1 lemon (arrange between the stuffed ones)

• For the sauce:

  • 1 lemon

  • ¼ Olive oil

  • 2 tablespoons silane

  • ½1 cups

  • 1 chopped tomato

  • 1 finely chopped onion

  • ½ A teaspoon of ground black pepper

  • 1 tsp

  • ½ as cinnamon

  • ½ as salt

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Preparation

How do you make bull tongue leaves stuffed with burgul?

• 1 Begin soaking the burgundy for about 20 minutes in boiling water.

  At the end of soaking filters.

• 2 Meanwhile, remove the stem from the leaves of the bull's tongue and soak in a pot with boiling water, about 4 minutes.

  If using chard leaves, remove the thick part of the white stalk (not needed until the end), soak for about 2 minutes in boiling water and transfer to cold water.

• 3

  Prepare the stuffing:

  Chop the onion, tomato and mix with the burgul, herbs, oil and spices.

• 4

  Fillers:

  Place the bull's tongue leaves with the rough side facing up, place a spoonful of the stuffing, close the edges inwards and roll.

  Place the stuffing in a wide pot or pan that will contain them densely.

  Cut the lemon, slice thinly and place the slices in the spaces between the stuffing, freely (as in the picture).

• 5 The

  sauce:

  Grate the extra lemon peel into a bowl and squeeze in its juice.

  Add the rest of the ingredients (including the chopped tomato and onion), mix well and pour over the stuffing.

• 6

  Bake:

  Preheat oven to 180 degrees and put in the stuffing (without cover).

  Bake for about 30 minutes until all the sauce liquid is absorbed into the stuffing.

• Tip

  6

  :

  The fresh bull tongue leaves can be frozen after pruning the stem, arranged on top of each other.

  Wrap them in aluminum foil and then in cling film, freeze and soak in boiling water when you want to use.

More stuffed and pickled recipes

• A casserole of stuffed cabbage leaves

• Onions stuffed with spinach and wheat

• Lamb stew with stuffed chard leaves

• Jerusalem sage stuffed with rice and herbs

• From the kohlrabi

• "Vine leaves" cake is amazing

• A portion of stuffed onions

• Stuffed onion tart

• Dumplings filled with beets in a yogurt sauce

• Sheikh Al-Mahshi

• Stuffed wrap

• Eggplant slices with meat in tomato sauce

• Artichoke halves stuffed with meat

• Eggplant rolls and cream cheese

Conversion calculators

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• Volumes

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