• Stuffed Chard Leaves with Olive Oil

3 bundles of chard leaves

2 onions

1,5 cups of rice

1 table spoon of pine nuts

1 table spoon of currants

1 pinch of dill

1 pinch of fresh mint

1 carrots


Red pepper flakes

Dry Mint

Ekiz olive oil

Salt - water



Boil the chard leaves. Fry the pine nuts with Ekiz olive oil in a deep cooking pan. Mince the onions and add it into the cooking pan. Wash the rice, add it into the pan and continue to fry the mixture. Add some salt, pepper, currants, pimento, dry mint and red pepper flakes. Add some water, but the water should not exceed the upper level of the rice mixture; stir. Cover the lid of the pan and over low heat cook the rice until all the water is absorbed. Turn off the heat after the water is absorbed. Mince the dill, parsley and fresh mint. Add on the rice and blend. Place some rice mixture on the upper part of a chard leave and roll it. Peel the carrot and slice it. Place the carrots on the base of the cooking pan. Place the stuffed and rolled chard leaves in the cooking pot. Place the cooking pot on the stove, add some hot water and Ekiz olive oil. Sprinkle some salt. You can place a plate upside down on top of the rolled leaves so that they would not get loose and lose shape. Cover the lid of the pan and cook over low heat. Bon appetite!