SAEDNEWS: Onion dolma is one of the various types of dolma, known for its delicious and flavorful taste. As the name suggests, the filling for this dish is wrapped in onion layers and then cooked. This tasty dish can be served alongside other meals.
Dolma is a traditional dish originating from the Middle East and surrounding regions, including the Balkans, the Caucasus, Russia, and Central Asia. The word "dolma" is Turkish and means "filled." There is a wide variety of dolma, which can be made using grape leaves, bell peppers, zucchini, onions, cabbage leaves, tomatoes, and eggplants. Depending on individual preferences, dolma is served with different flavors. Some enjoy it with sweet and sour condiments like pomegranate molasses, commonly used with stuffed grape leaves, while others prefer tomato-based sauces for vegetable dolmas.
Below, we will teach you how to prepare onion dolma, one of the simplest yet most delightful types of dolma.
Large onions: 5
Rice: 1 cup
Split peas: 1 cup
Ground meat: 200 g
Parsley: 1 cup
Sugar: 1 cup
Finely chopped onion: 1
Tomato juice: 1 cup
Salt, pepper, turmeric: As needed
Prepare the Ingredients:
Wash the split peas and soak them in water for a short time. Then cook them with some water and salt until tender. Wash the rice and chop the parsley finely after cleaning and washing it.
Cook the Onions:
Boil the large onions in water until slightly tender. Make a cut on each onion with a knife to separate its layers.
Prepare the Filling:
Heat some oil in a pan over medium heat. Add the chopped onions and sauté until soft. Add the ground meat to the pan and cook until browned. Then mix in the cooked rice, split peas, chopped parsley, salt, pepper, and turmeric. Stir the mixture well, then turn off the heat and let it cool slightly.
Fill the Onion Layers:
Take a spoonful of the meat mixture and place it inside each onion layer. Roll the onion layers around the filling and arrange them in a pot.
Cook the Dolma:
Mix tomato juice with sugar (or vinegar if you prefer a less sweet flavor) and pour it over the stuffed onions. Place the pot over low heat and cook the dolmas until fully tender.
For enhanced flavor, instead of plain water, dissolve a meat stock cube in water and add it to the dish.
The herbs for dolma can include tarragon, cilantro, savory, and parsley, chopped in equal amounts.
You can use pomegranate molasses or plum paste as an alternative condiment.
Cook the dolmas over low heat, and if the liquid runs out during cooking, add more water.
