Turkish Stuffed Onions (Onion Dolma Recipe)

Ingredients

Instructions

1. Place the whole onions in boiling water and cook for about 15 minutes, or until the outer layers have softened enough to separate without tearing.
2. Let the onions cool until comfortable to handle, then carefully separate them into individual layers. Remove any tough inner membranes if needed.
3. Combine the ground beef, finely chopped onion, garlic, rice, pepper paste, tomato paste, olive oil, water, pomegranate molasses, salt, black pepper, cumin, and chopped parsley in a large bowl. Mix until evenly combined.
4. Place a small amount of filling near one end of each softened onion layer. Avoid overfilling because the rice will expand as it cooks.
5. Wrap each onion layer snugly around the filling and arrange the stuffed onions closely together in a baking dish with the seam side down.
6. Mix the melted butter, tomato paste, pepper paste, onion cooking water, pomegranate molasses, and salt until the sauce is smooth and evenly combined.
7. Pour the prepared sauce evenly over the stuffed onions, making sure some of the liquid reaches the bottom of the baking dish.
8. Cover the baking dish with damp parchment paper and bake in a preheated oven at 200°C (400°F) for about 35–40 minutes.
9. Remove the parchment paper and continue baking for another 10 minutes, or until the onions are tender and lightly browned on top.
10. Let the stuffed onions rest for a few minutes after baking, then serve warm with some of the sauce spooned over the top.