Mehshi Selk

Mehshi Selk uses Swiss chard leaves in place of cabbage or grape leaves — and the result is strikingly different in character. The chard has a more pronounced earthy flavour, a beautiful deep green colour, and cooks to a silky-firm texture that holds the stuffing well without going mushy.

The filling is the same as Mehshi Malfouf — short-grain rice, minced lamb, tomatoes, and warm Lebanese seven-spice — but the chard wraps it in its own distinct personality. The dish is slightly lighter than cabbage rolls, with the chard's natural mineral note adding depth and a certain elegance to every bite.

Mehshi Selk is less common on restaurant menus than its cabbage counterpart, which makes finding it made well in a home kitchen genuinely special. Mirna rolls each one by hand, packs the pot tightly, and cooks them low and slow the traditional way. Each tanjara serves 4–5 people.