Rainbow chard stuffed with lamb

We have been growing a lot of rainbow chard this year. The produce is roughly 500gr every fortnight.

I have been making a lot of Ottolenghi’s side-of-greens but I received feedback from the folks at home I need to up my game for the rainbow chard dishes. So here we are first up is this Pazı sarma, stuffed rainbow chard with a filling of lamb, bulgur, rice and cracked corn filling. Recipe is adopted from the recipe of Hayvoree restaurant in İstanbul printed in Turkish cookbook “Restoranlar Evde” by Cemre Torun Here’s how I made it;

Ingredients

Rainbow chard, app 400gr. Stems removed

2 medium onions, finely chopped

2 tablespoons chopped parsley, 15gr

300 g mince (lamb)

1/4 cup bulgur

1/4 cup rice

1/4 cup popping corn, soaked in boiling water for 30 minutes then processed in a food processor for 3 minutes

2 tablespoon red pepper paste

1/2 teaspoon of pul biber

1 cup blanching liquid (from blanching chard)

50gr butter

1 teaspoon red pepper paste

Salt and black pepper

Method:

1. Blanch chard leaves in boiling water for 1 minute, do this in batches, drain, and set aside. Keep a side the liquid to use later.

2. Mix onions, parsley, rice, bulgur, corn, red pepper paste, pul biber, salt, pepper, and 2 tablespoons of water for the filling.

3. Stuff chard leaves with filling, roll, and place in a pan.

4. Make sauce by boiling 1 cup of blanching water with butter and red pepper paste. Pour over chard rolls, cover, and bring to a boil.

5. Reduce heat and simmer for 45 minutes, adding water if necessary.

6. Serve hot with cold yogurt.