A practical hot sarma recipe in which chard leaves are wrapped around a plain filling of ground meat and rice, cooked over low heat, and served with yogurt. This hearty dish, prepared quickly with few ingredients, is suitable for everyday dinner tables.
Mix the ground meat, rice, onion, salt and black pepper together until you get a homogeneous filling.
Place the filling in the center of the chard leaves and fold the edges inward to wrap, sealing the ends tightly.
Arrange the wraps in a pot, add water and butter, and cook over low heat until the rice and chard are soft.
Transfer the wraps to a plate while hot and serve drizzled with garlicky yogurt.
Important: fold the ends inward when rolling the leaves, otherwise the filling will spill out while cooking. Caution: pack the rolls tightly when arranging them in the pot, loose arrangement causes them to shift while cooking. Allergen: the yogurt recommended for serving is a dairy product.
If you line the bottom of the pot with a few chard stalks while cooking the sarma, it prevents sticking and flavors the base broth. Drizzling the yogurt on at serving time also helps keep the sarma warm.
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