Soğan Dolması

44 mins
Serves 3
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Directions

  1. 1Trim the onions and slice them halfway through.
  2. 2Trim the onions and slice them halfway through.
  3. 3Trim the onions and slice them halfway through.
  4. 4Cook the onions until soft enough to easily reveal the layers.
  5. 5Cook the onions until soft enough to easily reveal the layers.
  6. 6Cook the onions until soft enough to easily reveal the layers.
  7. 7Chop the core of the onion and use it for the stuffing.
  8. 8Chop the core of the onion and use it for the stuffing.
  9. 9Chop the core of the onion and use it for the stuffing.
  10. 10Add soaked rice, parsley, garlic, pomegranate molasses, tomato and pepper paste, olive oil, spices, and salt to a bowl.
  11. 11Add soaked rice, parsley, garlic, pomegranate molasses, tomato and pepper paste, olive oil, spices, and salt to a bowl.
  12. 12Add soaked rice, parsley, garlic, pomegranate molasses, tomato and pepper paste, olive oil, spices, and salt to a bowl.
  13. 13Mix well all the ingredients.
  14. 14Mix well all the ingredients.
  15. 15Mix well all the ingredients.
  16. 16Stuff the onions with the mixture and shape them.
  17. 17Stuff the onions with the mixture and shape them.
  18. 18Stuff the onions with the mixture and shape them.
  19. 19Line the stuffed onions in a baking pan.
  20. 20Line the stuffed onions in a baking pan.
  21. 21Line the stuffed onions in a baking pan.
  22. 22Combine pomegranate molasses, tomato and pepper paste, olive oil, salt and water for a rich sauce.
  23. 23Combine pomegranate molasses, tomato and pepper paste, olive oil, salt and water for a rich sauce.
  24. 24Combine pomegranate molasses, tomato and pepper paste, olive oil, salt and water for a rich sauce.
  25. 25Pour the sauce over the stuffed onions and cover the pan with baking paper.
  26. 26Pour the sauce over the stuffed onions and cover the pan with baking paper.
  27. 27Pour the sauce over the stuffed onions and cover the pan with baking paper.
  28. 28Bake until everything looks perfect and the onions are charred.
  29. 29Bake until everything looks perfect and the onions are charred.
  30. 30Bake until everything looks perfect and the onions are charred.
  31. 31Serve and enjoy.
  32. 32Serve and enjoy.
  33. 33Serve and enjoy.

Ingredients

  • 6 onions
  • 6 onions
  • 6 onions
  • 1 cup soaked rice
  • 1 cup soaked rice
  • 1 cup soaked rice
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 2 tbsp pomegranate molasses
  • 2 tbsp pomegranate molasses
  • 2 tbsp pomegranate molasses
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp pepper paste
  • 2 tbsp pepper paste
  • 2 tbsp pepper paste
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 tbsp spices
  • 1 tbsp spices
  • 1 tbsp spices
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

knifecutting boardpotstrainerbowlspoongraterbaking panbaking paperoven