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Missov Sokhi Dolma
Letdadz 
Onions Stuffed with Meat and Rice Stovetop
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| These are very good dolma to serve as a side dish. Use sweet onions if you can get them. | |
| Ingredients | |
| 4 large | onions (more if needed) |
| Boiling salted water | |
| 1 pound | ground lamb or beef |
| 1 cup | uncooked white rice |
| 1 cup | finely chopped onion |
| 1/4 cup | finely chopped parsley |
| sprinkle | fresh mint |
| salt and pepper to taste | |
| 11/4 cup | tomato sauce |
| 1 cup | water |
Preparation
- Make a lengthwise slit on one side of each peeled onion, cutting all the way to the center.
- Cook the onions in boiling salted walter for about 5 minutes, until soft enough for layers to seperate.
- Combine lamb, chopped onion, rice, parsley, mint, salt and pepper, and 1/4 cup of tomato sauce for filling. Knead with the hands until well blended.
- Gently peel off the layers of each onion.
- Place 1 Tablespoon of the meat mixture on each layer of onion and roll firmly, with the natural curve.
- Line the bottom of a heavy casserole with leftover pieces of onion. Place the stuffed onions close together in the bottom of the casserole.
- Pour remaining tomato sauce and water over the dolmas.
- Cover and cook over low heat for 40 minutes or until done.