Stuffed Kale Rolls with Minced Beef
1-2 bunches of Kale, washed with stems removed
1 peeled and thinly sliced small Potato
3 tablespoons of tinned chopped Tomatoes
2 cloves of Garlic cloves crushed with salt
60ml of diced Butter
1 tablespoon of chopped Parsley
For the filling:
250gr of Minced Beef
100gr rinsed and drained Rice
55gr rinsed and drained large grain Bulgur
50gr lightly toasted Yellow Corn Meal
50ml of Extra Virgin Olive Oil
1 grated or finely chopped small Onion
1 tablespoon of Tomato Puree
1 teaspoon of Dry Mint
60ml of Water
Pinch of Salt
Pinch of Pepper
How to prepare
Half fill a large pan with water and bring to a boil.
Add the Kale leaf and boil for 2 to 3 minutes then drain.
Mix together all the filling ingredients using a spoon.
Remove the tough centre of the kale leaf and place them at the bottom of a medium pan.
Put the sliced potatoes on top of the kale leaf.
Slice the kale leaf into medium sized pieces and add a teaspoon of filling and fold.
Place the rolls on the potato and sprinkle on the diced butter.
Mix the hot water, tomato and garlic and pour into the pan (the water should just cover the rolls).
Bring up to a boil and sprinkle on the parsley.
Simmer for 25-30 minutes with the lid on and if necessary add more hot water.
Once cooked let them stand for 2 to 3 minutes before serving.
The Turkish name for this dish is Karalahana Sarması
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Hisaronu and Ovacik
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