SEPTEMBER 26 • 2019 | 91

continued on page 92

singed and sliced in strips
 3 Tbsp.ns olive oil
 ½ cup of arak, ouzo or other 
anise-flavored liquor
 1 tsp. freshly ground oregano
 Salt to taste

Directions:
1. Preheat oven to 425 F
.
2. Process the herbs in a food 
processor with the garlic and 
baguette. The mixture should 
be lightly sprinkled with olive 
oil until a consistent yet creamy 
texture. T
ransfer to a piping bag 
and refrigerate.
3. To prepare the peppers: 
Heat a large saucepan with olive 
oil. Add the garlic cloves and 
hot peppers (if desired) until the 
aromas start rising from the pan. 
Add the diced onions and cook 
until they become translucent 
and tender.
4. Add the peppers and toma-
toes and stir generously. Add 
in the arak, bring to a boil and 
reduce the liquid to about half.
5. Add the oregano, reduce 
to a low heat and cover. Keep 
cooking for about 20 minutes, 
regularly checking and adjusting 

the taste with salt. Remove from 
heat and set aside.
6. Using a sharp knife, pierce 
the sides of the fish ensuring the 
cut reaches the middle. Cuts 
should be along the sides and 
along the fish’
s spine. Sprinkle 
with salt and pepper to taste and 
set the fish standing (as if swim-
ming) on a baking dish. Insert a 
half a lemon in the fish’
s cavity 
and fill the incisions with the 
herb-crème.
7. Bake the fish for about 18 
minutes, until completely cooked 
and you see the cream begin to 
take on a darker golden color.
8. Remove and serve the fish 
over a generous bed of the pep-
pers. Garnish with parsley.

STUFFED CHARD LEAVES WITH 
POMEGRANATE MOLASSES
Chef Merav Barzilay, 
Meshek Barzilay
The Neve Tzedek neigh-
borhood in Tel Aviv boasts an 
unmistakable relaxed bohemian 
chic vibe, which, of course, 
extends to its restaurants and 
cafes. Right at the heart of the 
newly declared “
vegan capital of 

the world” sits Meshek Barzilay, 
the city’
s pioneering vegan 
restaurant, 17 years young, and 
its newer delicatessen that serves 
ready-made organic and vegan 
dishes in high demand.
For Rosh Hashanah, one of 
the restaurant’
s specialties is 
cooked chard leaves stuffed with 
grains, dried fruits, nuts and tart 
pomegranate molasses. It is a nod 
to the pomegranate, a major sign 
of the holiday.

Ingredients:
For the stuffed chard leaves:
 Large bunch chard leaves (best 
if you can get it with large uniform 
leaves)
 2 cups cooked freekeh or quinoa
 Purple onion, cut into small 
cubes and caramelized
 ½ cup chopped celery
 ½ cup chopped fresh mint
 ½ cup mixed dried fruits, such 
as dried cranberries, dried figs and 
dried apples
 2 Tbsp. chopped almonds
 3 Tbsp. pomegranate molasses
 1 Tbsp. salt
 Pinch white pepper

For the sauce:
 2 Tbsp. olive oil
 Half a white onion, sliced
 8 tomatoes, coarsely chopped
 1 clove garlic
 2 Tbsp. pomegranate molasses
 Pinch cinnamon
 Pinch Baharat spice

Directions:
1. Preheat oven to 350 F
.
2. Blanch whole chard leaves 
in boiling water for 20-30 sec-
onds to soften, carefully open up 
each leaf and set down single file 
on a smooth surface.
3. Remove the stem from each 
chard leaf with a paring knife.
4. Prepare the filling: Mix all 
the filling ingredients together in 
a large bowl and adjust seasoning 
to taste.
5. Fill the center of each leaf 
with a filling (about 1.5 Tbsp., 
but it will vary according to your 
leaf size).
6. Fold the sides of the leaf 
inwards toward the center and 
roll from the cut portion inward. 
Tightly pack the stuffed chard 
leaves into a baking dish and set 
aside.