Onion dolma
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Add finely chopped onion, cilantro, salt, and pepper to the minced lamb and mix.
- Mutton: 75 g
- Onion: 200 g
- Coriander: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Place the prepared minced meat in a pan and lightly fry it in oil.
- Butter: 10 g
3
Add eggs, boiled rice to the minced meat and mix.
- Chicken egg: 0.3 piece
- Rice: 3 g
4
Boil the remaining lamb bones to make broth and strain it.
- Mutton: 75 g
5
Clean large onion heads, cut a thin layer from the root part, place in boiling water and boil for 2-3 minutes, then drain in a sieve.
- Onion: 200 g
6
Prepare the onion by separating it into parts, fill them with minced meat and wrap. Large onions can be blanched in boiling water, the inner part removed, and filled with minced meat.
- Onion: 200 g
- Mutton: 75 g
7
Tightly arrange the prepared onions in rows in a pot, add the plum, sautéed tomato puree, pour in some broth, and cover with an inverted plate.
- Cherry plum: 25 g
- Tomato puree: 15 ml
- Rice: 3 g
8
Cover the pot with a lid and simmer the dolma on low heat until cooked.
9
Suppress the dolma with the juice that formed during its stewing.