You've probably seen these rolls before, but instead of wine leaves we're making swiss chard sarma. Even better! Ready within an hour.
The main thing:
Other stuff:
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
View the original recipe via:
https://ohmydish.com/recipe/swiss-chard-sarma
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.
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.
SERVE with a lovely salad, enjoy!