Stuffed Kale Rolls with Ground Beef

(Karalahana Sarması - Black Sea Region)

1 or 2 bunch of kale, cut off the stems, washed
1 small potato, peeled, thinly sliced
3 tbsp canned crushed tomatoes + water + 1-2 garlic cloves mashed with salt
60 ml butter, diced
Handful parsley, washed

Filling:
250 g medium or regular ground beef
1/2 cup rice, washed and drained
1/4 cup bulgur, large grain, washed and drained
1/4 cup yellow corn meal, lightly toasted
~1/4 cup water
50 ml extra virgin olive oil
1 small onion, finely chopped or grated
1 tbsp tomato paste
1 tsp dry mint
Salt
Pepper

Fill a large pot half way with water and boil. Cut off the leafs boil for 2-3 minutes and drain.

Mix all the filling ingredients in a bowl with a tablespoon. Cut off the hard parts at the center of the leaves. Place these hard parts bottom of a medium size pot. Arrange the sliced potatoes over them.

Cut the leaves in medium sizes to fill them. Use a teaspoon to put the fillings on each leaf. You can fold them how ever you like. Traditionally they should be rolled like in amulet shape. I rolled them like as seen in the picture:) Line up all the kale rolls over the potatoes. Cut the butter in small pieces and sprinkle on top. Pour enough hot water mixed with crushed tomatoes and mashed garlic into the pot. The water should be at the same level with the rolls. First bring to boil, then sprinkle the parsley over the tops. Cover and cook at medium-low heat for about 25-30 minutes. If necessary, add a little more hot water.

After rolls are cooked, let them rest for 2-3 minutes. Serve Kale Rolls with Beef with Turkish Yoğurt.

3-4 servings.