Stuffed Beet Leaves

Welcome to the World Food Programme's (WFP) new recipe series. Explore the culinary treasures and cooking abilities of refugees who benefit from WFP's cash and vouchers, an initiative that allows individuals to buy the food they need to cook their traditional dishes.

List of ingradients

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1) Place the beet leaves into boiling water first for 2-3 minutes.

beet leaves in a pot

2) Wash the rice and mix in the spices of your choice.

Rice being washed

3) Take a plate or flat surface. Trying not to tear leaves, spread them flat on the plate.

Two women spreading the leaves flat on a plate

4) Put half a spoon of the uncooked spiced rice on a beet leaf, fold the sides up and then roll it, so the rice is securely wrapped inside.

The leaves are being folded and stuffed with rice
The leaves are being folded and stuffed with rice

5) Put the rolled up leaves in the stew pan and try to line them up carefully so they won’t open while boiling in water. Then, carefully add water, cover the stew pan and put a plate on top of rolled leaves to add weight.

Rolled up leaves in a pan

6) Let the it cook for 15 minutes. Serve it with yogurt sauce, soup or your favorite dip.

The Stuffed Beet Leaves are ready and being served with yougurt

7) Now, bon appetit! 

A family enjoying their meal
 

Cash And Vouchers

A WFP cash and vouchers card
Photo: WFP/Jane Howard

WFP delivers hundreds of thousands of tons of food each year, but, increasingly, we give hungry people cash or vouchers to buy food for themselves. Learn more about WFP's cash and vouchers programmes.

E-Food

Syrian refugees shopping for food in a market
Photo: WFP/Eyad Al Baba

WFP uses innovative ways to deliver food assistance, such as scratch cards or “e-vouchers” sent to mobile phones by text message.

WFP and the Turkish Red Crescent launched the e-food card programme in 2012 in Turkey. The initiative enables Syrian refugees to cook their own meals using fresh ingredients they can buy in the local markets. Read more about WFP's E-Food card programme (PDF, 1.48 MB).

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