Oriental Swiss Chard Rolls with Bulgur Filling and Date-Onion Chutney

Swiss Chard Rolls

• 150g bulgur(cooked)
• 6 chards(Leaves)
• 1 small onion
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp cumin(whole or ground)
• 0.5 tsp cinnamon
• 5 dates(chopped)
• 2 tbsp parsley(fresh, chopped)
• 10 almonds
• 1 Pinch salt
• 1 Pinch pepper
• 1 tsp lemon juice

Oriental Tomato Sauce for Chard Rolls

• 1 onion(small)
• 2 tbsp olive oil
• 1 tsp cumin(ground or whole seeds)
• 0.5 tsp cinnamon
• 0.5 tsp sweet paprika powder
• 1can diced tomato(or fresh, if you like)
• 1 tsp tomato paste
• 1 date(finely chopped)
• 100ml water
• 1 tsp lemon juice(or pomegranate syrup)

Date-Onion Chutney

• 1 large red onion
• 8 dates(e.g. Medjool or Deglet Nour)
• 1 tbsp olive oil
• 1 tsp ginger(fresh, grated)
• 1 tbsp vinegar
• 1 tsp lemon juice
• 1 Pinch cinnamon

Ingredients

• 1 Pinch chili flake
• 1 Pinch cayenne pepper
• 1 tsp honey(or date syrup depending on the sweetness of the dates)

Preparation

1. Prepare bulgur according to package instructions and let it drain well.

2. Separate the chard from chard and wash them. If the leaves are too torn, place two on top of each other.

3. Peel and chop 2whole onion and garlic. Chop 1whole almond.

Swiss Chard Rolls with Bulgur Filling and Almonds

1. Sauté onion, garlic clove, and cumincinnamonsweet paprika powder in olive oil.

2. Add dried fruits, nuts, and bulgur.

3. Season with lemon and fold in fresh herbs.

4. Roll everything into the raw chard and place them in a baking dish.

Oriental Tomato Sauce for Chard Rolls

1. Sauté onion and garlic clove in olive oil over medium heat until translucent.

2. Add cumin, cinnamon, and sweet paprika powder, briefly roast – it will then smell aromatic and exotic.

3. Stir in tomato paste, then add diced tomato.

4. Add salt, pepper, and possibly a little water.

5. Let it simmer for 10–15 minutes until it becomes creamy.

6. Finally, finish with 1splash lemon juice or pomegranate syrup.

7. Cover the Swiss chard rolls with the tomato paste. Cook in the oven (Omnia without silicone mold) or in a skillet with a lid on the stove for 20 minutes.

Date-Onion Chutney

1. Cut onion into thin half-rings.

2. In a small pot, sauté slowly in olive oil over medium heat until translucent to lightly caramelized (about 10-15 minutes, stirring occasionally).

3. Pit 1u date and chop them finely, then add them to the pot.

4. Season with ginger, cinnamon, salt, and pepper.

5. Add vinegar, lemon juice, and if necessary, honey/date.

6. Simmer everything on low heat for another 5-10 minutes until it is nice and thick.

7. Taste and adjust - possibly dilute with a water if it becomes too thick.

8. Let it cool down - tastes good warm, but even better after it has set.

How to Serve It:

1. You can either put the sauce under the rolls and cook it together, or spoon it on top later. The chutney can then be added on top separately or as a dollop next to it – this keeps the contrast intact.