Arab Turnovers with Swiss Chard and Ricotta
The vegetarian version of the Arab turnovers that arrived in northwestern Argentina with Syrian-Lebanese immigration. A thin yeast dough filled with boiled chard and ricotta, folded into a canoe and baked hot.
Everything depends on one rule: the chard has to be squeezed bone dry. Boiled chard holds an astonishing amount of water, and any of it left behind soaks the dough from the inside — the turnover opens in the oven and the filling runs out.
The base is the dough for Arab turnovers.
Ingredients
- Base dough for Arab turnovers
- 1 bunch Swiss chard, boiled and very thoroughly squeezed dry
- 200 g fresh ricotta
- Salt, pepper and nutmeg, to taste
Method
- 1
Chop the cooked chard finely. It is essential that it be properly dry so it does not soak the dough. Mix it with the ricotta and season with salt, pepper and nutmeg.
- 2
Put the filling in the center of the disks of dough.
- 3
Closing: fold into a canoe or a cylinder, sealing the ends firmly so the filling cannot escape during baking.
- 4
Bake in a preheated oven at over 200 °C for 10-15 minutes.
The Ricotta Universe: Freshness and Flavor in Every Recipe
Mild, delicate and enormously versatile, ricotta is the star of our family table. We take you step by step through everything you can make with it, from traditional savory dishes of the Mediterranean to Slavic and regional baking. With tips on handling, draining and baking so that every one of them comes out right.
