Anyone ever heard of erbeta (in Turkish)? It’s my experiment of the week 🙂 the leaves look crispy and fresh, how would you prepare it?



5 Comments to “Erbeta?”

  1. Don’t know it, it looks a bit like blitva so I guess I would make it with potatoes and garlic 🙂

  2. Either make it like you would make swiss chard (boil it in water, and if the stems are too hard for your taste, don’t use them), or you can stuff them, like you would normally do with cabbage rolls . Here’s a recipe for that
    and, here is what I think it is:
    (if it is sorrel, than do the recipe 😉 )

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