Swiss Chard Sarma


You've probably seen these rolls before, but instead of wine leaves we're making swiss chard sarma. Even better! Ready within an hour.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Swiss chard sarma
Veronique van Ohmydish

Made by Véronique

Published at 2017-06-14, this recipe is for 6 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

1 hour 6 people Main course
Swiss chard sarma


(✓ Tip: click to check off)

  • about 20 large swiss chard leaves (you can also use other kinds of leaves, such as wine leaves)
  • 500 gram minced beef (or use a mixture of beef and pork)
  • 250 gram rice
  • 1 onion
  • 2 tablespoons of dried mint
  • 1 tablespoon dried thyme
  • pepper to taste
  • 1 small red chili pepper
  • 4 tablespoons tomato paste
  • sunflower oil or other neutral oil
  • water
Swiss chard sarma ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • large bowl
  • spoon
  • fine sieve
  • heavy bottomed pan

Swiss Chard Sarma

1 hour 6 people Main course

View the original recipe via:

Preparation -- 30 minutes

Peel and finely chop the onion. Finely chop the chili pepper and combine with the minced meat, onion, mint, thyme, 3 tablespoons tomato paste. Rinse the rice very well and add it to the mixture.

Season with pepper. Rinse the swiss chard leaves and remove the stems. Divide the stems on the bottom of the pan, this way you'll prevent the chard rolls to stick to the pan or burn.

Add the rinsed leaves to a bowl and pour boiling water on top. Let it soften for 2 minutes and then place them under running cold water. Place a leaf on your cutting board and divide a spoonful of the filling on top.

Fold the sides inwards and roll it up, just like you would do with a lumpia. Repeat until all the leaves and filling are used. Divide the chard rolls over the stems inside of the pan.  

Folding swiss chard sarma
Folding swiss chard sarma

Finishing the swiss chard sarma -- 30 minutes

Combine 1 tablespoon of tomato paste with a large splash of sunflower oil and about 300 ml water. Pour this mixture over the chard rolls and put the lid on.

Let it simmer on low heat for about half an hour. You can check if the rice is done by opening up 1 roll.  

Swiss chard sarma
Swiss chard sarma

SERVE with a lovely salad, enjoy!

Rank this recipe!
0 votes