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Missov Sokhi Dolma
Letdadz
Onions Stuffed with Meat and Rice
Stovetop
Serves 4 |
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These are very good dolma to serve as a side dish. Use sweet onions if you can get them.
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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
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Make a lengthwise slit on one side of each peeled onion, cutting all the
way to the center.
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Cook the onions in boiling salted walter for about 5 minutes, until soft
enough for layers to seperate.
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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.
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Gently peel off the layers of each onion.
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Place 1 Tablespoon of the meat mixture on each layer of onion and roll firmly,
with the natural curve.
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Line the bottom of a heavy casserole with leftover pieces of onion. Place
the stuffed onions close together in the bottom of the casserole.
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Pour remaining tomato sauce and water over the dolmas.
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Cover and cook over low heat for 40 minutes or until done.
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