Swiss Chard Rolls with Beef
1 bunch of washed, de-stemmed Swiss Chard
For the filling:
250gr Minced Beef
100gr rinsed and drained Bulgur
4 tablespoons chopped Parsley
2 tablespoons of chopped Dill
1 tablespoon finely chopped fresh Mint
50ml of Extra Virgin Olive Oil
1 grated or finely chopped Onion
1½ tablespoons of Tomato Puree
½ teaspoon of Paprika
Pinch of Salt
Pinch of Pepper
180ml hot Beef Stock
3 tablespoons tinned chopped Tomatoes
2 tablespoons diced Butter
For the garnish: 1-2 cloves of garlic crushed with salt and 2 tablespoons of Butter
For the sauce: 1-2 cloves of garlic cloves crushed with salt and 120ml of yogurt
How to prepare
Half fill a large pan with water and bring to a boil.
Remove the Chard stems add to the pot and boil for 1-2 minutes, drain and rinse in cold water.
In a bowl mix the filling ingredients with a spoon.
Cut out the tough middle part of the Chard leaf.
Depending on their size cut the leaves into 2 or 3 pieces and place a teaspoon of filing on them.
First fold over the top then fold the two sides and roll it up.
Line a large pan with the rolls packing them in tightly and dot the diced butter on top.
Put a small plate upside down on top of the rolls to prevent them from unfolding whilst cooking. Mix the chopped tomato with the beef stock and pour into the side of the pan.
Cover with the lid and simmer for 35-40 minutes, it may be necessary to add more hot beef stock.
Once cooked lift them out of the pan with a fork and onto the serving plate.
In the meantime melt the butter in a small pan, add the garlic and as soon as it bubbles remove from the heat and pour over the dish.
Allow it to stand for 5 minutes before serving.
The Turkish name for this dish is Etli Pazi Sarma
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