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Onion Dolma

Onion Dolma recipe image
This Greek side-dish features Onions, unpeeled, Minced lamb, Tomatoes, peeled and chopped. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 455.0
Dietary: Gluten-free
Description
This Greek side-dish features Onions, unpeeled, Minced lamb, Tomatoes, peeled and chopped. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 lg Onions, unpeeled
  • 1 pound Minced lamb
  • 2 lg Tomatoes,peeled and chopped
  • 1/3 cup Long-grain rice
  • 1 Lemon,finely grated & juiced
  • 1 small Onion, finely chopped
  • 1 tablespoon Sugar
  • 1 teaspoon Tumeric
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Oregano
Directions
  1. 1
    Salt to taste -freshly grd.
  2. 2
    black pepper 3 tb Olive oil, for cooking Souce: From the Garden to the Table Put the =unpeeled= onions in a large saucepan.
  3. 3
    Pour in plenty of boiling water.
  4. 4
    Boil for about 20 minutes, or until the onions are tender.
  5. 5
    Remove the onions from the pan, drain them and allow them to cool slightly.
  6. 6
    In a bowl, thoroughly mix the next 9 ingredients.
  7. 7
    Season to taste with salt and pepper.
  8. 8
    Set aside.
  9. 9
    With a sharp knife, slit each onion down one side to the center.
  10. 10
    Separate the layers, which will slip of quite easily.
  11. 11
    Discard the outer papery skins and the cores of the onions.
  12. 12
    Take a small handful of the filling and work into a sausage
  13. 13
    shape ; squeeze out some, but not all, of the liquid.
  14. 14
    Reserve the excess liquid for use later.
  15. 15
    Lay the stuffin in one of the onion layers and fold it tightly around the mixture.
  16. 16
    Fill the remaining layers in this way.
  17. 17
    Do not overfill the layers as the rice must have room to expand.
  18. 18
    Heat the oil in a pan large enough to take the stuffed onions in one layer.
  19. 19
    Add the stuffed onions, packing them in close together.
  20. 20
    Pour in any liquid remaining in the bowl.
  21. 21
    Reduce the heat, cover the pan and simmer gently for about 1 hour.
  22. 22
    Halfway through the Carefully
  23. 23
    remove the dolma from the pan with a spatula and
  24. 24
    serve immediately or
  25. 25
    set aside to
  26. 26
    cool .
  27. 27
    Scanned into mm-format by

Nutrition Facts

Servings 6

Amount Per Serving
Calories 455.0kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 10.2g51%
Cholesterol 110.1mg37%
Sodium 91.7mg4%
Total Carbohydrate 28.0g10%
Dietary Fiber 3.9g16%
Sugars 12.4g
Protein 31.4g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, boiling, chopped, dolma, finely, grated, greek, juiced, lamb, lemon,finely, longgrain, minced, onion, onions, oregano, rice, side-dish, simmering, stuffing, sugar
Read it online: https://www.chefs-mate.com/recipe/onion-dolma/