Stuffed Onions / Etli Soğan Dolma

Stuffed Onion Soğan DolmasıMost Turkish women cook regularly. Their creativity is stunning me. Here is a recipe for Stuffen Onions – Etli Soğan Dolma. I would never think of creating this dish, but here it is, pretty and tasty, easy and stunning. Besides it is pretty low cost.

You need 6 large onions. Boil them until they are soft and easy to bend without breaking. Then fill with meat stuffing. The stuffing is the same we use for filling bell peppers, so if you have left over meat filling after using up all the onions you can use peppers to use up the remaining filling.

Cut off the top and bottom of each onion.Then boil until they are soft and easy to bend. After you boil the onions separate the onion layers gently. Stuff the fillings with a small spoon. Curl to cover and place in a pot. Cook until the rice in it is soft and edible.

 

OnonsStuffed Dolma 1Stuffed Dolma 2Stuffed Dolma 3Soğan Dolması Suffed Onions

 

 

 

 

Serve with plain yogurt, bread and/or farfalle pasta. Enjoy. 

Stuffed Onions with Meat Filling / Etli Soğan Dolması
Print Recipe
This dolma is prepared using layers of onion as shell for a meat stuffing
Servings Prep Time
6 persons 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
45 minutes
Stuffed Onions with Meat Filling / Etli Soğan Dolması
Print Recipe
This dolma is prepared using layers of onion as shell for a meat stuffing
Servings Prep Time
6 persons 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 persons 20 minutes
Cook Time
45 minutes
Ingredients
Servings: persons
Instructions
  1. Cut of the top and bottom part of the onions. Then make a vertical cut as if cutting into half, but do not cut completely.
  2. Put the onions to a mid-sized pot and add enough water to make them float around. You do not need to add salt. Bring water to boil and cook until the onions are soft and easily bending. Should take about 15 minutes.
  3. For the filling; Peel and then chop or grate the onions. You can also use a food processor for this. Put them in a large mixing bowl. Add also the minced garlic.
  4. Grate the tomato using a food processor if you like and add to the onions.
  5. Wash and chop the parsley and add to the onions. Do not use the food processor for the parsley, as it becomes far too small. If you do so, your dolma might turn green.
  6. Combine the onions, remaining tomato, parsley in the large mixing bowl.
  7. Also add the minced meat. The meat typically would be medium fat minced beef.
  8. Wash well the rice, until there is no longer white water flowing under the colander. This is to make sure you get rid of all the starch of the rice. Add the rice to the meat mixture.
  9. Add the spices; salt, black pepper, red pepper flakes, and all spice. Add these to your taste. Also add two table spoons of tomato paste.
  10. Mix all either with your hands or a spoon. Make sure everything is well combined.
  11. Then take each onion seperate to its layers. Fill each layer with the meat filling. Curl up the onion to make sure the filling doesn't come out while cooking. Continue till the onions finish. You will not be able to use the center of the onions as they are too small. You can add this to the pot to use as garnish.
  12. If the meat mixture is still left, you can just make small meat balls and cook or you can use a tomato or a zucchini in stead of a bell pepper. Just make holes in them and proceed.
  13. In another small pot mix water, olive oil and a table spoon of tomato paste and some salt. And pour in to the cooking pot. Place all the stuffed onion into the pot too.
  14. Cook, at first high heat, when the water starts boiling reduce the heat and cook about 40 minutes. If this is too long for you, you can always reduce the water by half and cook just for 5 minutes using a pressure cooker.
  15. Serve warm. Garnish with plain yogurt. You may serve plain pasta - such as farfalle next to it.
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