Pazi Sarmasi, Sarma From Chard Leaves

(*) This filling is used mainly in eastern and southeastern Anatolia. It is especially popular for sarmas with chard and vine leaves. Sumac is added to give the dolmas a sour taste.

(*) Citric acid or possibly citric salt is available in crystal form. Alternatively, juice of a lemon can be used.

For the filling: put minced meat in a saucepan. Sort out the wheat, rinse it, add it to the saucepan. Add onions and salt and knead everything together into a soft dough. Add the remaining ingredients and knead until everything is thoroughly mixed together.

Blanch the chard leaves in a large saucepan of boiling hot salted water for one minute. Drain as well as place the leaves in a large baking bowl of cold water for two or possibly three min, then drain.

Roll small amounts of the filling into the chard leaves and place them in a shallow cooking pot that has handles on both sides. Add the butter. Mix sumac or lemon salt with the water and pour over the sarmas. Place a plate on top of the sarmas to keep them from opening. Place a lid on the saucepan. When the contents start to make, switch to very low heat and cook for 35 to 40 min. Bring to the table hot.

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