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Chard Wrap with Olive Oil

Chard Wrap with Olive Oil

by Ünal Güler

Ingredients for the Olive Oil Chard Wrap Recipe

  • 2 bunches of chard
  • 2 large onion (Chopped)
  • 2 cloves of garlic ( Diced for food)
  • 6 tablespoons of olive oil
  • 2 medium tomatoes (Finely grated)
  • 1 teaspoon of tomato paste
  • 1 glass of bulgur with rice
  • 3/4 glass of rice
  • 1 glass of hot water
  • 3 tablespoons of pomegranate syrup
  • 1/ 4 bunches of parsley (Very finely chopped)
  • 1/2 teaspoon of dried mint
  • 1/2 teaspoon of granulated sugar
  • 1/2 teaspoon of sumac< /li>
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper (Freshly ground)

For the sauce

  • 2 glasses of hot water
  • 1/2 teaspoon of pepper paste
  • 1/4 teaspoon of olive oil
  • Juice of 1/2 lemon (freshly squeezed)
  • 1/2 teaspoon of salt

How to Make Chard Wrap with Olive Oil?

  • Cut off the stalks of the chard leaves that you have washed in plenty of water. Separate the torn leaves and spread them on the bottom of the cooking pot together with the stems.
  • Soak the chard leaves in boiling water for 1 minute, remove them immediately and throw them into ice water. Then remove the chard leaves and drain the water thoroughly.
  • Wash and drain the rice and bulgur wheat. Take the olive oil in a large rice cooker, sauté the onion and garlic until they turn a light color.
  • Add the tomatoes and granulated sugar and fry until the tomato juice is absorbed, then add the tomato paste and mix.
  • Add the washed rice and bulgur, pomegranate syrup, sumac, dried mint, salt and black peppercorns. Add a small amount of hot water.
  • Cook the stuffing in a closed pot and on low heat so that the rice remains slightly firm. Add the parsley to the stuffing you get from the stove and let it cool.
  • Take the chard leaves that you have divided into two equal parts at most, according to their size, on the counter.
  • Take off the upper veins with a sharp knife or crush them to soften them.
  • Put a tablespoon of the stuffing you have prepared in the middle of the leaves, and wrap them not too tightly. Do the same with all the leaves until the internal mortar is gone and place them in the pot.
  • For the sauce; Mix the pepper paste, olive oil, lemon juice and salt with the hot water. Transfer it to the pan so that it is level with the stuffing you have prepared.
  • Cover a large serving plate over them so that they weigh more and the wraps do not open while they are cooking.
  • Cook for 25-30 minutes in a closed pot, under low heat, under controlled conditions, and cool without opening the lid. Then place it on a serving plate and serve it after it cools down.

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