Imported from Instagram

Stuffed Onions (Onion Dolma)

Name: Stuffed Onions (Onion Dolma)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 large yellow onions; 0.5 lb ground beef (80% lean); 0.5 cup yellow onion (finely chopped); 0.33 cup tomatoes (finely chopped); 1 garlic (clove, minced); 0.25 cup short-grain white rice (rinsed and drained); 1 tbsp tomato paste; 1.5 tsp pepper paste; 1 tbsp olive oil; 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp red pepper flakes (or Marash pepper); 0.5 tsp mint (chopped); 0.25 tsp basil (chopped); 0.5 tsp sumac; 1 tbsp pomegranate molasses; 1 tbsp olive oil (for the sauce); 2 tbsp tomato paste (for the sauce); 1.5 tsp pomegranate molasses (for the sauce); 1 tsp sumac (plus extra for garnish); fresh parsley (for garnish)

Recipe by Betul Tunc @turkuazkitchen · Instagram

Imported by Nazareth Simons on SeeMeCook

A traditional Turkish dish in which onions become soft and sweet, serving as the perfect vessel for a savory meat and rice filling.

4 servings75 minMiddle Eastern

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Ingredients

4 large yellow onions
0.5 lb ground beef (80% lean)
0.5 cup yellow onion (finely chopped)
0.33 cup tomatoes (finely chopped)
1 garlic (clove, minced)
0.25 cup short-grain white rice (rinsed and drained)
1 tbsp tomato paste
1.5 tsp pepper paste
1 tbsp olive oil
1 tsp salt
0.25 tsp black pepper
0.5 tsp red pepper flakes (or Marash pepper)
0.5 tsp mint (chopped)
0.25 tsp basil (chopped)
0.5 tsp sumac
1 tbsp pomegranate molasses
1 tbsp olive oil (for the sauce)
2 tbsp tomato paste (for the sauce)
1.5 tsp pomegranate molasses (for the sauce)
1 tsp sumac (plus extra for garnish)
fresh parsley (for garnish)

Steps

1
Prepare the large yellow onions by trimming the ends and making a deep lengthwise cut to the center of each onion.
2
Boil the onions in water until the outer layers begin to soften and can be separated easily.
3
In a large bowl, combine the ground beef, chopped onion, tomatoes, garlic, rinsed rice, tomato paste, pepper paste, olive oil, salt, black pepper, red pepper flakes, mint, basil, sumac, and pomegranate molasses. Mix well until all the ingredients are incorporated.
4
Carefully separate the layers of the boiled onions.
5
Place a small amount of the meat filling at one end of each onion layer and roll it up tightly.
6
Place the stuffed onions in a pot or deep skillet, arranging them snugly.
7
For the sauce, combine the olive oil, tomato paste, pomegranate molasses, and sumac with a little warm water.
8
Pour the sauce over the onions in the pot.
9
Simmer, covered, until the rice and meat are cooked and the onions are tender (approximately 40-45 minutes).
10
Serve hot, garnished with fresh parsley and an extra sprinkle of sumac.

Notes

Sumac and pomegranate molasses provide the characteristic acidity of this Turkish dish. Be careful not to overcook the onions during the initial boiling so they retain their structure when stuffed.