Balkan sogan dolma | Onions stuffed with spiced lamb
(0)
70 min
Under an hour
Kifli Kukták
Hagyományos balkáni fogás: fűszeres, szaftos darált bárányhússal és rizzsel töltött, omlósra párolt édes hagymahüvelyek gazdag paradicsommártásban, hűsítő görög joghurttal tálalva.
Preparation method
Preparing the onions
Carefully peel the outer, dry skin from the yellow onions and trim the bottoms flat so they stand upright. Make a lengthwise slit on one side of each onion to the center, then parboil them in rapidly boiling, lightly salted water for 10-12 minutes until the layers soften slightly.
Transfer the onions to cold water with a slotted spoon, then carefully separate the onion layers one by one. Finely chop the innermost, small pieces, as these will be used in the filling.
Preparing the filling and stuffing
In a mixing bowl, thoroughly mix the minced lamb, rinsed rice, finely chopped inner onion, minced garlic, half of the finely chopped parsley, sweet paprika, salt, freshly ground black pepper, and 1 tablespoon of olive oil.
Chef's tip
When parboiling the onions, take care not to overcook them: they are done when the layers can be slid apart easily without tearing.
Any leftover or overly small inner onion pieces can be scattered at the bottom of the pot under the parcels, which will yield an extra smooth and sweet sauce.
Ingredients
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