Chard Wrap With Siyez Recipe

Chard Wrap With Siyez

Ten thousand-year-old einkorn (wheat) bulgur, which has not been genetically modified, is a staple food for those who follow a gluten-free diet. When einkorn and chard, which has a very high vitamin, mineral and nutritional value, come together in this dish, this healing source of winter flavor emerges. Bon Appetit!

Ingredients:

For 5 people
🕐 Preparation: 30 min.      🕐 Cooking: 45 min.
For the Winding:
Chard 1 Bunch
Dry Onion 2 Qty
Tomato 2 Qty
Rice 3/4 Cup
Bulgur (Siyez) 1 Cup Satın al
Garlic 2 Clove
Parsley 1/4 Bunch
Dried Mint 1/2 Tsp (large)
Sumac 1/2 Tsp (large)
Granulated Sugar 1/2 Tsp (large)
Pomegranate Syrup 3 Tbsp
Tomato Paste 1 Tsp (large)
Grain Black Pepper (Freshly Ground) 1/2 Tsp
Olive Oil 6 Tbsp
Salt 1 Tsp
Water (Hot) 1.5 Cup
For the Sauce:
Pepper Paste 1/2 Tsp (large)
Lemon Juice (Fresh) 1/2 Qty
Olive Oil 1/4 Half Cup
Water (Hot) 2 Cup
Salt 1/2 Tsp

Instructions:

  1. Cut the root parts of the chard leaves, rinse them with plenty of water and put them in water with 1 tablespoon of white vinegar.
  2. For the stuffing, peel and finely chop the onions or pass them through the rondo. Peel and finely chop the garlic.
  3. Heat the olive oil in a stuffing pan and fry the onions and garlic until they turn pink.
  4. Pass the bulgur and rice through the water. Add the einkorn bulgur to the roasted onions and fry for five minutes, then add the rice and fry together for another five minutes.
  5. Add the tomatoes, chopped parsley, salt, tomato paste, other spices and pomegranate syrup to the roasted mortar. Add the water and cook on low heat for 10 minutes, keeping it slightly fresh.
  6. Peel and grate the tomatoes. Finely chop the parsley.
  7. On the other hand, wash the chard leaves and put them on the counter. Make equal sized pieces by cutting the thick veins in the middle.
  8. Put a tablespoon of stuffing on each piece, fold and wrap, and place in the pot where you have laid a couple of pieces of chard leaves.
  9. For the sauce, whisk the tomato paste, lemon juice and olive oil in two glasses of water. Add half a teaspoon of salt, half a teaspoon of granulated sugar and pour over the stuffing.
  10. Cover the wraps with a porcelain plate and cook them on low heat for half an hour, take them off the heat, and let them rest until they cool without opening the lid.
  11. If desired, you can serve it warm or cold after resting in the refrigerator for a few hours.
  12. Note: You can present the wraps by decorating them with lemon slices and parsley leaves. Bon Appetit!
Gluten Free Vegetable

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