Onion Dolma
Main Dishes • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Onion 5 oz
- Rice 0 oz
- Chicken Egg ¼ piece
- Butter 0 oz
- Plums 0 oz
- Tomato Puree 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Cilantro to taste
Step-by-Step Guide
Step 1
Add finely chopped onion, cilantro, salt, and pepper to the minced lamb and mix well.
Step 2
Place the prepared filling in a skillet and lightly fry in butter.
Step 3
Add eggs and boiled rice to the filling and mix.
Step 4
Make broth from the remaining lamb bones and strain it.
Step 5
Peel large onions, cut a thin layer from the root end, place in boiling water, and cook for 2–3 minutes, then drain in a colander.
Step 6
Separate the prepared onions into individual parts, fill them with the filling, and wrap them. Large onions can be blanched in boiling water, the inner part removed, and filled with the filling.
Step 7
Tightly arrange the prepared onions in rows in a pot, add plums, fried tomato puree, pour in a little broth, and cover with an overturned plate.
Step 8
Cover the pot with a lid and simmer the dolma over low heat until cooked.
Step 9
Serve the dolma drizzled with the juice that formed during cooking.
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