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Meat and Bulgur Stuffed Swiss Chard
Recipe

13 INGREDIENTS • 10 STEPS • 1HR 15MINS

Meat and Bulgur Stuffed Swiss Chard

5
1 rating
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!
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Anatolian Kitchen
The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.
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!
1HR 15MINS
Total Time
$8.00
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chard
1 bunch
Lean Ground Beef
1.3 lb
Lean Ground Beef
Bulgur Wheat
3/4 cup
Onion
1
Medium Onion, grated
Fresh Parsley
7 sprigs
Tomato Paste
2 Tbsp
Tomato Paste
Red Pepper Paste
1 Tbsp
Red Pepper Paste
or Tomato Sauce
Aleppo Chili Flakes
1 tsp
Aleppo Chili Flakes
Salt
1 tsp
Water
2 cups
Warm Water
Olive Oil
2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
745
Fat
34.1 g
Protein
74.3 g
Carbs
18.7 g
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Meat and Bulgur Stuffed Swiss Chard
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Anatolian Kitchen
The purpose of Anatolian Kitchen is to make simple, nutritionally-conscious versions of traditional Turkish foods in your own kitchen.
Cooking InstructionsHide images
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 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 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 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!
step 10 Serve hot and enjoy!
Tags
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Dairy-Free
Comfort Food
Lunch
Shellfish-Free
Vegetables
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