Ingredients for Tzatziki (sa-si-quí)

• 1 cup of Greek yogurt
• 1 lemon (zest and juice)
• ¼ cup cucumber, finely chopped
• ½ teaspoon dill, chopped
• ½ teaspoon of salt

 Preparation of the Tzatziki

1. In a medium bowl, whisk together Greek yogurt, lemon zest and juice, cucumber, dill, and salt.
2. Mix them until they are well integrated.
3. Serve and enjoy!

Ingredients for chard rolls

• 3 cups of water
• 1 ½ cups bulgur
• 15 large chard leaves, stems thinly sliced, leaves whole
• 15 chives
• 3 garlic cloves, minced
• 4 spring onions, sliced
• 2 lemons, the juice
• ¼ cup olive oil
• 1 cup herbs (mint, parsley, cilantro), chopped
• ¼ cup raisins
• 1 teaspoon whole cumin, ground in a mortar
• ½ teaspoon of salt
• ¼ teaspoon pepper

Preparation of chard rolls

1. Bring water to a boil in a small pot over medium heat. Lower the heat, add the bulgur and simmer for 15 minutes. Spread the bulgur out on a papered baking sheet to let cool.
2. Blanch chard leaves in boiling water for 1 minute and immediately transfer to an ice water bath. Pat the leaves dry with a towel. Cut the stems into thin slices, leaving the leaves whole.
3. Blanch and soak the chives in ice water and let them dry on a towel.
4. In a large bowl, mix together the bulgur, garlic, spring onions, Swiss chard stems, lemon juice, olive oil, herbs, raisins, cumin, salt and pepper. Mix the tabbouleh until it is well integrated.
5. Add 2 tablespoons of the tabbouleh to the center of each Swiss chard leaf. Fold the sheet in half from the bottom to the top and turn the sheet from one side to the other.
6. Tie the chard roll with a spring onion.
7. Serve and enjoy!