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.
For the stuffing: mix together Lean Ground Beef (1.25 pound), Bulgur Wheat (3/4 cup), Onion (1), Parsley (7 sprig), Tomato Paste (1 tablespoon) Red Pepper Paste (1 tablespoon), Dried Mint (1 teaspoon), Aleppo Chili Flakes (1 teaspoon) and Fresh Parsley (7 sprig).
freshly ground Ground Black Pepper (1/2 teaspoon), and Salt (1 teaspoon). Use your hands and knead together to evenly distribute all the ingredients.
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.
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.
Repeat until you run out of filling, placing each roll seam-side down into the pan in concentric circles.
Create the cooking "sauce" in a bowl by whisking together Water (2 cup), Olive Oil (2 tablespoon), and Tomato Paste (1 tablespoon)
Pour over the tops of the sarmas so that the sauce reaches about half-way up.
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.
Serve hot and enjoy!