Gastronomixs

Chard sarma

Sarma is Turkish for ‘rolled up’. This is a preparation of rice, tomato, and mince rolled up in cabbage, spinach, or chard leaves. This is a 100% vegan version of this dish.

Makes 1kg.

Chard sarma

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Ingredients

100

g

onion

50

g

tomato purée

100

g

risotto rice

400

ml

vegetable stock

500

g

chard

100

ml

vegetable stock

As needed:

 

salt and pepper

Preparation method

  • Clean the onion and cut into large pieces.
  • Mix the onion and the tomato purée in a blender to create a paste.
  • Cover the bottom of a pan with this mixture.
  • Cook the rice in 400ml vegetable stock for ten minutes until done and season to taste with salt and pepper.
  • Remove the stalks of the chard and use them for a different preparation.
  • Rinse the leaves in cold water.
  • Blanch the chard leaves in salted water and then chill over ice water.
  • Place the leaves on cloths to dry.
  • Arrange the leaves so that they overlap.
  • Portion a little of the rice in the centre of the leaves.
  • Fold in the outermost leaves over the filling and roll up tightly.
  • Place the sarmas in the pan on top of the tomato and onion purée.
  • Poor the 100ml vegetable stock into the pan and close with a lid.
  • Bring to the boil and cook for ten minutes.
  • Serve the sarmas hot.

Serving suggestions

  • Serve with Greek or Turkish goat's cheese.
  • As a component in a composition with beef, tomato, and carrot.
  • Delicious in a composition with yoghurt, pumpkin, and citrus.

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