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Missov Sokhi Dolma 

Onions Stuffed with Meat and Rice 

Serves 4

Onion Dolma (left)
These are very good dolma to serve as a side dish. Use sweet onions if you can get them.
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

  1. Make a lengthwise slit on one side of each peeled onion, cutting all the way to the center.
  2. Cook the onions in boiling salted walter for about 5 minutes, until soft enough for layers to seperate.
  3. 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.
  4. Gently peel off the layers of each onion.
  5. Place 1 Tablespoon of the meat mixture on each layer of onion and roll firmly, with the natural curve.
  6. Line the bottom of a heavy casserole with leftover pieces of onion. Place the stuffed onions close together in the bottom of the casserole.
  7. Pour remaining tomato sauce and water over the dolmas.
  8. Cover and cook over low heat for 40 minutes or until done.