Go Back Email Link
–+ servings
stuffed onions
Print Recipe
5 from 2 votes

Stuffed Onions

Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Stuffed onions (known as soğan dolmasi in Turkey) are a great way to add a touch of elegance to a main meal. The sweetness of the onion and date syrup (or pomegranate, or honey, or sugar) perfectly complement the savory flavors of the ground beef and rice.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Lebanese, Middle Eastern, Turkish
Keyword: onions, stuffed
Servings: 6 servings
Calories: 232kcal

Ingredients

  • 5 onions
  • 1 pound ground beef or ground lamb
  • 1/2 cup rice Basmati or Jasmine
  • 1/4 bunch fresh parsley finely chopped
  • 1/4 bunch fresh mint finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp Baharat spice blend (or Ras el Hanout or Garam Masala) https://koshercowboy.com/2017/11/14/ras-el-hanout-moroccan-spice-blend/
  • 2 cups beef or chicken broth
  • 2 cups water
  • 2 tbsp date syrup substitute with honey, sugar or pomegranate syrup
  • 1 bay leaf
  • 1 stick cinnamon

Instructions

  • Peel the onions. Trim the ends. Then make s cut down on one side, cutting into the center, from the top to bottom of the onion. The goal is to slice halfway through the onion, lengthwise.
    stuffed onions
  • Boil the onions in a large for pot 15 minutes.
    stuffed onions
  • Remove the onions and let them cool. Then, carefully separate the layers with your fingers making sure not to tear the layer. Finely chop the leftover onion hearts.
    stuffed onions
  • In another bowl, add the ground beef and 1/2 cup of rice, chopped onion hearts, parsley, mint, salt, pepper, paprika, Baharat spice blend and mix well.
    stuffed onions
  • Stuff 1-2 tablespoons of the meat mixture into an onion layer and wrap it. Repeat until you've used all the onion layer and/or meat.
    stuffed onions
  • In a deep saucepan, add the beef stock, water, date syrup, bay leaf, cinnamon stick and stir.
  • Arrange the stuffed onions in the pan with the cut side down and bring to a boil.
    stuffed onions
  • Reduce the heat to low, cover the pan and simmer for 1 hour.
  • Remove from heat. Serve warm and garnish with fresh chopped parsley.
    stuffed onions

Nutrition

Serving: 4shells | Calories: 232kcal | Carbohydrates: 27g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 473mg | Potassium: 507mg | Fiber: 2g | Sugar: 7g | Vitamin A: 226IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg