Selek Mahshi – Stuffed Silverbeet

Name: Selek Mahshi - Stuffed Silverbeet
Prep time: 1 h
Cook time: 1 h
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Mains Sides

Stuffed silverbeet rolls filled with lamb, rice, and lemon—rolled with love and cooked to perfection.

PREP TIME

1 hour

COOK TIME

1 hour

SERVES

6-8

About this recipe

The first time I made and rolled Selek Mahshi (Stuffed Silverbeet Rolls) myself was with my mum. She’d just picked a big bunch of silverbeet from her garden, and we rolled and cooked them together that same day. A few days later, she picked another lot — that’s how much silverbeet she had growing — and told me, “Go make it again tomorrow, you’ll remember.” She was right. I did, and I always will.

This recipe is simple, homely, and full of lemony flavour — the kind of dish that tastes even better the next day. The silverbeet, also known as Swiss chard, softens beautifully as it cooks, wrapping around the spiced rice and lamb filling to create something hearty yet comforting. There are many variations of Selek Mahshi, including vegetarian versions made with rice, herbs, and vegetables instead of meat — each one equally delicious and tied to family tradition.

If you love Warak Enab, made with vine leaves stuffed and rolled with a savoury blend of rice and lamb mince, you’ll enjoy this dish just as much. And for busy days, try my Selek Mahshi-inspired Rice Cake — a modern, no-roll twist that brings the same lemony goodness and Middle Eastern comfort to the table.

Ingredients

Main Ingredients

2 large crisp bunches silverbeet (about 2–2.5 kilograms total)
2 medium potatoes, sliced into 2 cm rounds to line the pot
2 1⁄2 cups water
250 ml lemon juice
2 tablespoons ghee (not melted)

Filling Mixture

300 grams lamb mince
3 cups short grain rice
1 teaspoon baharat
1⁄2 teaspoon cinnamon
Salt, to taste
2 tablespoons melted ghee

Notes from Rouba

Use fresh, silverbeet
Always keep the central stalk; it softens beautifully when cooked.
Don’t overfill your leaves or they’ll split as they cook.
If your water dries up, the heat was too high or you didn’t add enough — keep it just at the top of the rolls but not covered
salt is important; the rice absorbs it as it cooks.

Method

Step 1. Prepare the Filling

In a large bowl, combine the lamb mince, rice, baharat, cinnamon, salt, and melted ghee. Mix well until the ingredients are fully combined and coated. Set aside while you prepare the silverbeet.

Step 2. Prepare and Blanch the Silverbeet

Wash the silverbeet thoroughly. Cut the stems off but keep them aside for later. Bring a large pot of water to a boil, prepare a bowl of icy water, and place a colander nearby. Working in batches of 10– 15 leaves, dip the leaves into the boiling water using two large serving spoons to keep them submerged. Young, tender leaves need just 10 seconds or so, larger, firmer leaves should stay in for 20-30 seconds. Transfer the blanched leaves straight into the icy water to stop the cooking, then drain immediately in a colander. This keeps them bright green and flexible.

Step 3. Cut and Roll the Leaves

Lay each leaf flat on a board. If a leaf is large, cut it in half or even in thirds. cut in half or thirds across the wide side for a square shape. Keep the central stems on — once blanched, they soften beautifully and add flavour. If a stem feels thick while rolling, simply bend or gently break it into the roll as you go.

Patch any holes or small pieces with extra bits of leaf; you’ll end up with perfectly usable squares.

Place about two teaspoons of filling on small leaves or a tablespoon on larger ones with the stem side facing up. Always start rolling from the long edge toward the pointy end. Fold the sides in, then roll up tightly but gently, squeezing a little as you go to secure the filling.

Step 4. Assemble the Pot

Line the bottom of a large pot with the sliced potatoes. Arrange the rolled silverbeet tightly in neat, snug layers, spiralling as you go. Once all rolls are in, sprinkle over a good pinch of salt.

Dot the unmelted ghee in small pieces evenly on top. Place a weight over the rolls — if you don’t have one, fit a plate just inside the pot and rest a smaller bowl or pot filled with water on top as your weight.

Step 5. Cook the Silverbeet Rolls

Pour in the water and bring the pot to a boil over medium heat. Boil for about 5 minutes, then pour in the lemon juice. Reduce the heat to low, keeping the pot partially covered, and simmer gently for around 1 hour. Check for doneness by tasting one roll — if it needs longer, cook for an extra 10 minutes. Keep the heat low so the liquid doesn’t dry out.

A FEW THINGS YOU’LL WANT TO KNOW

How big should I roll them?
That’s completely up to you! I like mine medium — about the size of a finger. Cut larger leaves in half or thirds, and aim for roughly square pieces.

Do I remove the stem in the middle of the leaf?
Never! That stalk is full of flavour. Once blanched, it softens. You can bend or lightly score it with a knife if it feels thick, but roll right over it.

How much filling should I use?
Smaller leaves only need about two teaspoons of the rice mixture, while larger ones can take a tablespoon — no more. Overfilling makes them burst during cooking.

How much does this recipe make?
It serves six to eight people as a main meal, but it also works beautifully as a side dish for larger gatherings.

How much water do I add?
Add enough to reach the top of your rolls but not cover them. The liquid should just peek through the top layer.

Can I make it more lemony?
Absolutely. Add extra lemon juice if you love that tangy finish — it’s a matter of personal taste.

What if my rolls unravel or tear?
Patch up any small holes with extra pieces of silverbeet before cooking. Overlapping leaves slightly is fine — it may make your roll a little thicker, but it won’t affect the flavour.

Can I roll it with spinach instead of silverbeet?
I wouldn’t recommend it. Spinach leaves are much softer and too delicate to hold the filling during cooking. You really need silverbeet (Swiss chard) for this recipe — it holds its shape and gives that perfect tender bite once cooked.