Etli Pazı Sarması (stuffed chard leaves) consists of delicate parcels of meat and rice
/ / Pazı Dolması Recipe — Chard Leaves with Ground Beef and Rice

Pazı Dolması Recipe — Chard Leaves with Ground Beef and Rice

Today, you are going to enjoy our pazı dolması recipe. It is a very healthy dish descent from Turkey. The name of this delicious food is etli pazi sarma (also known as dolma). A proper translation of this flavor would be chard leaves with ground beef and rice.

Cooking etli pazı sarması (stuffed chard leaves) is not easy but totally worth it
Cooking etli pazı sarması (stuffed chard leaves) is not easy but totally worth it

What is Really Pazı Dolması?

When it comes to healthy recipes, Turkish cuisine is quite famous all around the world. Especially, it is the same in the case of etli pazı sarma. The food consists of delicate parcels of meat and rice. To cook it properly, you need to roll it tightly in chard leaves.

Pazı dolması recipe is Turkey's one of the most traditional and delicious ones ever
Pazı dolması recipe is Turkey’s one of the most traditional and delicious ones ever

What is The Origin of Pazı Dolması?

Pazı dolması recipe is Turkey’s one of the most traditional and delicious ones ever. Turkish chefs have been stuffing leaves for longer than some Anatolian civilizations have ever existed. This tradition, which contains making dolma, literally means “to stuff things”, goes back to the times of the Ottoman Empire, maybe even older. What’s more, we can also carry this tradition as far back as ancient Greece and Persia. At this point, there are several controversial and different theories that each claim something different. One of those believes that the invention of this tasty flavor goes back to the hill tribes of Azerbaijan. Interestingly, they were among the first nomads who settled down and began to make their own harvest.

Turkish chefs have been stuffing leaves for longer than some Anatolian civilizations have ever existed
Turkish chefs have been stuffing leaves for longer than some Anatolian civilizations have ever existed

Ingredients

  • 2 bunches of chard leaves (20-30 leaves)
  • 25oz (700g) minced lamb or beef
  • 1 yellow onion, peeled and finely chopped
  • ½ cup rice (uncooked)
  • 2 tbs olive oil
  • ½ tsp sugar
  • ½ tsp ground black pepper
  • 1 tsp cumin seeds
  • A tsp chopped mint
  • 1 tsp chopped parsley
  • 1 tsp salt
  • To serve, plain Greek or Turkish yogurt
To serve pazı sarması, you can use yogurt at the top of the flavor
To serve pazı sarması, you can use yogurt at the top of the flavor

Pazı Dolması Recipe and The Way to Cook It

1. First, you need to trim the stems from the chard and wash the leaves.

2. After that, you must blanch the chard leaves for a few minutes in boiling water a few at a time. Then remove them with a slotted spoon and immediately cool under running cold water in a colander. Set aside.

3. To create your sarma filling, mix the minced meat, chopped onion, rice, 1 tablespoon of oil, seasonings, spices, and ½ teaspoon salt. Knead the mixture with your hands until thoroughly blended.

4. On a flat surface or chopping board, take one of your cooled, blanched chard leaves at a time, and trim away the thickest portion of the central stem.

5. Then, you should add a spoonful of the stuffing mixture to the middle of the leaf, fold both sides over the mixture, then roll from the bottom to create a tight cylinder, like dolma.

6. As soon as each sarma is ready, place it in a shallow pan ready for cooking, with the overlapping edge facing down towards the bottom of the pan.

7. As the next step, it is very necessary to arrange your sarma in neat rows until the bottom of the pan is covered (you can move on to a second layer if necessary). Then, add enough boiling water to cover the sarma by about ½in (1cm).

8. Strew over the remaining tablespoon of olive oil and sprinkle with the remaining ½ teaspoon of salt, then bring the water to a boil.

9. Afterwards, cover and reduce the heat. Then simmer very gently until most of the water disappears and the rolls are soft and tender.

10. Finally, serve topped with plain Greek or Turkish yogurt.

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