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Chard stuffed with siyez bulgur and green plums

Chard stuffed with siyez bulgur and green plums

Main dishes

Blanched chard leaves, filled with bulgur wheat, basil, and hot pepper concentrate, simmered with green plums. A vegetarian Turkish dish.

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Recipe from Brightt11, Burcugezeroglu, adapted by Recette de cuisine ·

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Stuffed chard with bulgur, gently simmered with green plums that add a tangy note.

Ingredients and directions

  • Prep time40 min
  • Cook time40 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodSlow-cooked
  • Estimated cost$11.99 $2.00 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

6 people
  • $5.21
  • $0.41
  • $1.28
  • $0.21
  • $0.02
  • $4.20
  • $0.28
  • $0.38

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Soak the bulgur wheat in warm water until it is fully covered.
  2. In a separate bowl, mix the onions with the salt. Add the hot pepper concentrate and the pepper, then mix well. ≈ 4 min
  3. Add the drained bulgur and basil: the filling is ready. ≈ 3 min
  4. Blanch the chard leaves in boiling water, then allow them to cool.
  5. Fill each slice of pastry with the filling, roll it up, and then arrange the rolls one by one in the saucepan. ≈ 10 min
  6. Place the green plums on top, add the butter, olive oil, and water, then cook over low heat for 40 minutes.

The bill

Chard stuffed with siyez bulgur and green plums

  • 500 g of bulgur$5.21
  • 2 medium onions, finely chopped$0.41
  • 50 g of hot pepper concentrate$1.28
  • 2 grams of black pepper$0.21
  • 3 grams of salt$0.02
  • 200 g of green plums$4.20
  • 30 g of butter$0.28
  • 30 g of olive oil$0.38

Total$11.99

that's $2.00 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of bulgur
  • One bunch of basil
  • 2 medium onions, finely chopped
  • 50 g of hot pepper concentrate
  • 2 grams of black pepper
  • 3 grams of salt
  • 2 bunches of chard
  • 200 g of green plums
  • 30 g of butter
  • 30 g of olive oil
  • 200 ml of water

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