Chard Leaf Wrap (Pazı Yaprağı Sarması) Recipe: How to Make Leaf beet?
Chard Leaf Wrap (Pazı Yaprağı Sarması)
We are here with the recipe of chard wrap, which is the most well-known among the olive oilers and makes mouth watering even when you hear its name. Even though its production is a bit troublesome, chard wrap, which is very enjoyable to eat, is also served in a fleshy way. Chard, also known as wild beet, is a vegetable often mixed with spinach. Rich in nutritional value, the Mediterranean chard vegetable belongs to the Spinach family. Because it is a vegetable compatible with many soil structures, chard, which is possible to grow in the mountains compared to gardens, draws attention with its dark green color. When it is consumed raw, it is served as olive oil wrap in Turkish cuisine, which helps to ease the digestion effect, as well as the pain in the areas such as kidney and bladder.
- 2 bunches of chard leaves
- 2 large onions
- 3 cloves of garlic
- 5 tablespoons olive oil
- 2 medium tomatoes
- 1 teaspoon tomato paste
- 1 cup pilaf bulgur
- 3/4 cup rice
- 1 cup hot water
- 3 tablespoons of pomegranate juice
- 1/4 bunch of parsley
- 1/2 teaspoon of dried mint
- 1/2 teaspoon of sugar
- 1/2 teaspoon sumac
- 1 teaspoon of salt
- 1/2 teaspoon fresh ground grain pepper
- 1/2 teaspoon pepper paste
- 1/4 tea cup of olive oil
- 1/2 freshly squeezed lemon juice
Cut the stems of the chard leaves, which you pick and wash one by one in plenty of water. Separate the damaged or torn leaves and spread them to the bottom of the cooking pan with the handle parts. Soak chard leaves in boiling water and leave for 1 minute. In order not to lose color and nutritional values of the leaves boiled for a short time; Take it into a deep container filled with cold or ice water and shock. Chop the onions and garlic into small cubes for cooking. Wash the rice and rice bulgur and drain the excess water. Chop the extracted parsley leaves wispy.Grate the tomatoes with the thin side of the grater. Heat the olive oil in a large rice pan. Sauté the onions and garlic until they come to life. Add the grated tomatoes and powdered sugar and fry until the tomatoes have juice. Add tomato paste and mix. Add the washed rice and bulgur mixture, pomegranate sour, sumac, dried mint, salt and freshly ground black pepper. Add a small amount of hot water. Cook the grout in a closed pot and low heat until the rice remains light. Add the finely chopped parsley to the stuffing mortar from the stove and let it cool. Strain excess water of chard leaves waiting in cold water. Pick up the chard leaves that you have divided into two equal parts according to their size. Remove the upper vessel parts with a sharp knife or crush them. Take a tablespoon of the inner mortar prepared on the middle parts of the leaves and spread. Fold inward and wrap the edges so that they are not too tight. Apply the same process to all leaves until the inner mortar is finished.
Take the thick veins of the boiled chard leaves with a sharp knife beforehand, soften them by crushing the fine veins.