Swiss Chard Rolls with Beef

(Etli Pazi Sarma)

1 bunch Swiss chard, cut off the stems*, washed

Filling:
250 g medium or regular ground beef
1/2 cup bulgur, washed and drained
1/2 cup parsley, chopped
2 tbsp dill, chopped
1 tbsp fresh mint, finely chopped
50 ml extra virgin olive oil
1 onion, grated
1 1/2 tbsp tomato paste
1/2 tsp red pepper, ground
Salt
Pepper

3/4 cup warm beef broth
3 tbsp crushed tomatoes, canned
2 tbsp butter, diced

Garnish:
1-2 garlic clove, smashed with salt
2 tbsp butter

Garlic Yogurt Sauce:
1-2 garlic cloves, mashed with salt
1/2 cup Turkish yoğurt

Fill a large pot half way with water and boil. Cut the stems off the leafs boil for about 1-2 minutes and drain. Pour the cold water all over it.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard part at the middle of the leafs (picture). Cut the leaves in 2 or 3 depends how long they are to fill them. Use a teaspoon to put the filling on the leaf. First fold over the top, then fold the two sides and roll to close it up (picture). Line up all the rolls in a large pot tightly.

Cut the butter in small pieces and sprinkle on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour hot beef broth mixed with crushed tomato into the pot from the side. Cook at medium-low heat about 35-40 minutes with covered. If necessary add a little more hot beef broth.

After rolls are cooked, lift the plate with fork. Meanwhile melt the butter in a small pan add garlic in it. When it gets bubbly immediately turn the heat off and pour it all over the dish. Let it rest about 5 minutes.

Serve Swiss Chard Rolls with Beef with Garlic Yogurt Sauce.

2 servings.

*Don't throw the stems, make Swiss Card Stems with Yogurt Sauce.