Swiss Chard Rolls with Potatoes

(Patatesli Pazı Sarma - Black Sea Region)

1 bunch Swiss chard, with the stems cut off, washed
1/4 cup hot water or a little bit more
5-6 tbsp extra virgin olive oil

Filling:
2 medium potatoes, boiled, peeled and grated
3 tbsp extra virgin olive oil
1 small onion, sliced
1 tbsp red pepper paste
1/4 cup feta cheese, crumbled
3 tbsp bulgur, fine, rinsed, soaked into hot water for about 5 minutes, drained
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup plain yogurt
1-2 garlic cloves, mashed with salt

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

To prepare the filling: saute the onion with olive oil for 2-3 minutes. Add the rest of the filling ingredients, stir. Turn the heat off. Let it cool down.

Cut off the hard parts in the middle of the leafs. Place the hard parts into the bottom of the medium pot. Cut the leaves in 2 or 3 depending on their size. Use a teaspoon to place the filling on the leaves. 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 of hot water and olive oil into the pot. Close it, first turn the heat up to high for about a minute or so. Then turn the heat down to low-medium. Cook at low-medium heat until most of the water evaporates. Let it cool down first.

Serve it at room temperature with Garlic Yogurt Sauce, garnish and crushed red pepper.

*Like all the olive oil meals it becomes more tasty the following day:)