(Etli Soğan Dolması)
4 medium size onions
4 pieces of tomato slices
1/2 cup beef broth + 2 tbsp canned crushed tomatoes
Inside of onions, finely chopped
2-3 tbsp extra virgin olive oil
2 tbsp butter
200 g medium ground beef
2 tbsp fine Turkish bulgur, soak into the hot water for 5-6 minutes and drain
2 tbsp pine nuts, lightly toasted
2 tbsp parsley, chopped
2 tbsp canned crushed tomatoes
1 tsp red pepper paste, hot
1 tsp salt
1/2 tsp pepper
Peel the onions and cut off the tops and carve out the insides (picture
). Cut off a thin slice of the bottom of each one, so that they can stand up straight. Finely chop the insides of the onions.
Prepare the filling:
Saute the onion with butter and olive oil in a pan for 4-5 minutes. Then add the remaining of the filling ingredients, stir. Turn the heat off about a minute or so.
Fill the onions with the filling using a spoon and close up the tops with the tomato pieces. Place the stuffed onions in a small oven-proof dish. Arrange the leftover stuffing around onions if there is any. Mix the beef broth with crushed tomatoes and pour all over them.
Preheat the oven to 450 F (230 C). Place the dish on the middle rack and cook for about an hour. Take it out from the oven. Sprinkle some cinnamon and drizzle a little pomegranate over the tops. Afiyet olsun!
Makes 2 servings.
Labels: Lamb- Beef -Veal