Swiss Chard with Bulgur
(Bulgurlu Pazi Yemegi)
Bunch of red Swiss chard, washed and cut the stems off*
5-6 tbsp extra virgin olive oil
1 small size onion, sliced
1/4 cup Turkish Bulgur, large grain, washed, rained
1/4 cup crushed tomato, in can
1 tbsp red pepper paste
1 tsp red pepper paste, hot
1 tbsp lemon juice
~3/4 cup water
Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Put all the leaves one on the top of the other, roll, then cut in julienne.
Saute the onion with olive oil for about 3-4 minutes in a large pot. Then add the rest of the ingredients. Put the lid on. Cook until all the vegetables are softened.
Serve immediately as a light meal with Garlic Yogurt Sauce and freshly baked Turkish bread.
* Don't throw the stems, make Swiss Chard Stems with Chickpeas:)