Chitin-style dolma of chard

1. Stage

Pour water over bulgur at a ratio of 1: 1.5, bring to a boil, salt and cook over low heat until the liquid is absorbed. Let it cool.

2. Stage

Finely chop the leeks and lightly sauté them in a spoonful of oil. Add the minced garlic and stir-fry until crumbly and colored. Season with salt and pepper to taste. Leave to cool.

3. Stage

Rinse and dry the chard leaves.

4. Stage

Mix the stuffing with the bulgur, add a raw egg and mix well.

5. Stage

Knock back the slightly thicker petioles on the leaves.

6. Stage

Laying out a couple of spoonfuls of filling, roll up tightly, tucking in the side edges.

7. Stage

Place in the bowl of a steamer and cook for 10 minutes.

8. Stage

While dolma is boiling, add finely chopped herbs, paprika and finely minced garlic to the thick yogurt. Salt to taste and stir.

9. Stage

Serve dolma hot, generously sprinkled with spicy hot sauce.