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.