Supangle (Turkish Chocolate Pudding)
Olive Oil Chard Wraps
05 August 2024
You can use sumac syrup instead of pomegranate syrup in olive oil chard wraps, and add your favorite dry and fresh spices to the filling. You can place lemon slices on the wraps if you wish.
Prep Time : 40 mins
Cook time : 1 hours
Servings : 6 People
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Olive Oil Chard Wraps
Ingredients
- 2 bunches of chard
- 2 large onions (chopped into pieces)
- 2 cloves of garlic (chopped)
- 6 tablespoons of olive oil
- 2 medium-sized tomatoes (finely grated)
- 2 teaspoons of tomato paste
- 1 cup of bulgur for pilaf
- 3/4 cup of rice
- 1 cup of hot water
- 3 tablespoons of pomegranate syrup
- 1/4 bunch parsley (very finely chopped)
- 1 tsp. dried mint
- 1 tsp. granulated sugar
- 1 tsp. sumac
- 1 tsp. salt
- 1/2 tsp. black pepper (freshly ground)
For the sauce:
- 2 cups of hot water
- 1 tsp. pepper paste
- 1/4 cup olive oil
- 1/2 lemon juice (freshly squeezed)
- 1/2 teaspoon salt
Olive Oil Chard Wraps
Instructions
- Cut the stems 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.
- Dip the chard leaves in boiling water and keep them for 1 minute. Remove them immediately and put them in ice water. Then remove the chard leaves and drain the water well.
- Wash and drain the rice and bulgur for pilaf. Put the olive oil in a large saucepan and sauté the onion and garlic until they turn a light color.
- Add the tomatoes and granulated sugar and roast until the tomatoes have absorbed their juice, then add the tomato paste and stir.
- Add the washed rice and bulgur, pomegranate molasses, sumac, dried mint, salt, and black pepper. Add a small amount of hot water.
- Cook the stuffing mixture over low heat in a pot with a closed lid until the rice is slightly crisp. Remove it from the stove, add the parsley to the stuffing mixture, and let it cool down.
- Cut the chard leaves into two equal pieces according to their size and place them on the counter.
- Remove the veins on the top with the help of a sharp knife or crush them to soften them.
- Put a tablespoon of the stuffing you prepared in the middle of the leaves and wrap them not too tightly. Do the same with all the leaves until you run out of stuffing and place them in the pot.
- For the sauce, mix the pepper paste, olive oil, lemon juice, and salt with hot water. Pour it into the pot so that it reaches the level of the stuffed leaves.
- Cover them with a large serving plate to make them heavy and to prevent the wraps from unfolding during cooking.
- Cook in a covered pot over low heat for 25–30 minutes in a controlled manner, and let cool without opening the lid. Then arrange them on a serving plate and serve after they have cooled well.
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