# Cut off the stems of the chard leaves, boil with too much water for 1 minute, and cool it down.
# Cut off the large veil vessels on the middle of the chard leaves, and cut them into 2 pieces.
# Put 3 tbsp oil into the pot, and sauté the sliced
onion with it for a few minute, add ground meat, salt, black
pepper, when the mixture gets cooked a little add the
rice. Add half cup water.
# When the ingredients get par-cooked add finely sliced dill and parsley and remove the pot from the medium heat stove.
# When the mixture cools down, pick
walnut sized pieces, place on the middle of the chard leaves, and wrap the leaves, place on the pot.
# After wrapping all the chard leaves add the remaining oil and 2 cups gravy.
# Cook over medium heat for 45 minutes. Serve hot.
