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RECIPE
13 INGREDIENTS 10 STEPS 1hr 15min

Meat and Bulgur Stuffed Swiss Chard

5.0
1 Ratings
Turkish cooking includes nearly every kind of stuffed leaf or vegetable you can imagine, whether it be grape leaves, cabbage, peppers (fresh or dry), eggplant (fresh or dry), zucchini, tomatoes (fresh or dry), or even swiss chard!
Meat and Bulgur Stuffed Swiss Chard Recipe | SideChef
Turkish cooking includes nearly every kind of stuffed leaf or vegetable you can imagine, whether it be grape leaves, cabbage, peppers (fresh or dry), eggplant (fresh or dry), zucchini, tomatoes (fresh or dry), or even swiss chard!
The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.
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The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.
1hr 15min
Total Time
$8.00
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 bunch
1.3 lb
Lean Ground Beef
1
Medium Onion , grated
2 Tbsp
Tomato Paste
1 Tbsp
Red Pepper Paste
or Tomato Sauce
1 tsp
Aleppo Chili Flakes
1 tsp
2 cups
Warm Water
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
745
FAT
34.1 g
PROTEIN
74.3 g
CARBS
18.7 g

Cooking Instructions

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Step 1
Bring a large pot of water to a boil and blanch Chard (1 bunch) leaves for 15 seconds each. Remove and place in cold water for a few seconds (to retain color). Drain.
Step 2
For the stuffing: mix together Lean Ground Beef (1.3 lb) , Bulgur Wheat (3/4 cup) , Onion (1) , Parsley (7 sprig), Tomato Paste (1 Tbsp) Red Pepper Paste (1 Tbsp) , Dried Mint (1 tsp) , Aleppo Chili Flakes (1 tsp) and Fresh Parsley (7 sprigs) .
Step 3
freshly ground  Ground Black Pepper (1/2 tsp) , and Salt (1 tsp) . Use your hands and knead together to evenly distribute all the ingredients.
Step 4
Remove large stems from chard leaves. If the leaves are large, you can divide them up into more pieces to stuff. Use extra or torn pieces to line the bottom of the large pot you will use to cook the sarmas.
Step 5
Stuff leaves by placing about 1 tablespoons of your filling in the center of the leaf. Fold down the leaf from the top over the filling, then fold in the sides toward the center and roll from the top down.
Step 6
Repeat until you run out of filling, placing each roll seam-side down into the pan in concentric circles.
Step 7
Create the cooking "sauce" in a bowl by whisking together Water (2 cups) , Olive Oil (2 Tbsp) , and Tomato Paste (1 Tbsp)
Step 8
Pour over the tops of the sarmas so that the sauce reaches about half-way up.
Step 9
Cover the pot with a lid and turn on the heat. When it begins to bubble, lower the heat to a simmer and continue to cook (covered) for about 25 minutes.
Step 10
Serve hot and enjoy!

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5.0
1 Ratings
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Nutrition Per Serving
Calories
745
% Daily Value*
Fat
34.1 g
44%
Saturated Fat
10.2 g
51%
Trans Fat
1.0 g
--
Cholesterol
178.6 mg
60%
Carbohydrates
18.7 g
7%
Fiber
22.3 g
80%
Sugars
6.9 g
--
Protein
74.3 g
149%
Sodium
1809.7 mg
79%
Vitamin D
0.3 µg
2%
Calcium
199.1 mg
15%
Iron
13.9 mg
77%
Potassium
1840.6 mg
39%
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