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TurkuazKitchen

Stuffed Onions (Onion Dolma)

Tender, sweet onion layers rolled around a savory spiced beef and rice filling, then simmered and baked in a tangy tomato and pomegranate molasses sauce. A cozy Turkish favorite that is especially comforting in the fall.

⏱ 60 minTurkishstuffed onionsdolmaground beefturkishcomfort food

Ingredients

  • 4large yellow onions · insides reserved for the filling

For the Filling

  • 1/2 lbground beef · 80% lean
  • 1/2 cupyellow onion · finely chopped, from the reserved onion insides
  • 1/3 cuptomatoes · finely chopped
  • 1 clovegarlic · minced
  • 1/4 cupshort grain white rice · rinsed and drained
  • 1 tbsptomato paste
  • 1 1/2 tsppepper paste
  • 1 tbspolive oil
  • 1 tspsalt
  • 1/4 tspblack pepper
  • 1/2 tspred pepper flakes or Marash pepper
  • 1/2 tspmint · chopped
  • 1/4 tspbasil · chopped
  • 1/2 tspsumac
  • 1 tbsppomegranate molasses

For the Sauce

  • 1 tbspolive oil
  • 2 tbsptomato paste
  • 1 1/2 tsppomegranate molasses
  • 1 tspsumac · plus more for topping
  • 1/2 cupwater

For Serving

  • —fresh parsley
  • —yogurt · optional, for serving

Steps

  1. 1

    With a sharp knife, cut the onions halfway through widthwise and peel off the skin. Make an incision halfway through each peeled onion.

  2. 2

    Bring a medium saucepan of water to a boil. Add the onions and boil until the outer layers become translucent and peelable, about 2-3 minutes.

  3. 3

    Peel off the outer layers, repeating with the remaining layers until the large outer layers are separated from the smaller ones. Set the inside layers aside for the filling.

  4. 4

    Finely chop the reserved onion insides.

  5. 5

    In a large bowl, combine the ground beef, chopped onion, garlic, tomatoes, rice, tomato paste, pepper paste, olive oil, salt, black pepper, pepper flakes, mint, basil, sumac, and pomegranate molasses. Mix with a wooden spoon until well combined.

  6. 6

    Preheat the oven to 400°F.

  7. 7

    Spoon about 2 tbsp of filling onto the edge of an onion layer and gently roll it up. Place it seam side down in a large, shallow, flameproof baking dish. Repeat with the remaining onion layers and filling.

  8. 8

    In a small bowl, mix the olive oil, tomato paste, pomegranate molasses, and 1/2 cup water until combined.

  9. 9

    Drizzle the sauce over the stuffed onions and cover with a lid. Bring to a simmer on the stove, then reduce to medium-low heat and cook for 30 minutes.

  10. 10

    Remove the lid, cover the dish with foil, and bake for 15 minutes.

  11. 11

    Remove the foil and bake 15 more minutes, until the onions are translucent and the meat is cooked through.

  12. 12

    Let rest for 10-15 minutes, then top with additional sumac and fresh parsley. Serve with yogurt, rice, and a simple salad.

Creator's notes

Set aside the insides of the onions when preparing them, since they go into the filling. Use a flameproof baking dish (metal, cast iron, or some enameled cast iron), not glass. Serve with yogurt, rice, and a simple salad.

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