Swiss Chard Rolls with Kisir

(Kisirli Pazi Sarma)

1 bunch Swiss chard, cut off the stems, washed
1/4 cup hot water

Kisir:
1/2 cup Turkish bulgur, large grain
5-6 tbsp extra virgin olive oil
1 small onion, diced
1 tbsp tomato paste
1 tbsp lemon juice
1 tsp cumin
Salt

First place the bulgur in a large bowl and pour a cup of hot water on it (it should stay like this for 5 minutes). Meanwhile in a medium sized pot, place the onion and olive oil. Cook until the onions turn light brown. Add the salt, tomato paste, lemon juice and cumin.

Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Turn the heat off.

Add in the following, toss:
1 tomato, diced
2 fresh green onions, diced
1/2 cup chopped parsley

Meanwhile, 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.

Cut off the hard part at the middle of the leafs. Place the hard parts in a medium pot first. Cut the leaves in 2 or 3 depends how long they are to fill them. Use a teaspoon to put the Kisir on the leaf. First fold over the top, then fold the two sides and roll to close it up. Line up all the rolls over the hard parts in the pot tightly.

Pour 1/4 cup hot water in to the pot. Cover and turn the heat up to high first. Then turn the heat down. Cook at low-medium heat until all the water evaporates. Let it cool down first. Serve the Swiss Chard Rolls with Kisir at room temperature with lemon wedges.

*Like all other olive oil dishes, it becomes more tasty the following day:)