stuffed onion dolmas

01 Jun, 2026

~6 servings, 2 hrs

Boil for 20-25 minutes

• 3 large onions, cut off ends, cut to center not in half
  • or 6 medium

stuffing, mix in a bowl

• 500g ground lamb or pork
• 1 cup rice, rinsed
• 2 tbsp tomato paste
• 1 tomato diced
• 6 cloves garlic minced
• 1 tsp salt
• 1 tbsp paprika
• 1 tbsp oregano
• 1/2 tsp pepper
• handful chopped parsley

sauce

• 1 tbsp butter
• 2 tbsp tomato paste
• 2 cups of whatever broth

side of greek yogurt and sliced cucumbers

steps

1. When onion layers pull apart, remove from heat and drain, rinse with cold water to cool, fill pot back up with cold water with onions still in the pot
2. Preheat oven to 425
3. Gently separate a layer from onion, add a 1-2 tbsp of filling and wrap with 1/2 to 1 inch overlap. Place seam side down in a 9x13 pan. Repeat with the rest of the filling. makes 12-24 pieces.
4. Drain the onion water, chop up the remaining onions pieces then add back to the pot. high heat get some color
5. Make sauce. add 1 tbsp butter and 2 tbsp tomato paste. cook on high heat, sizzle for 1-2 minutes, then add the broth. scrape up the bits. Adjust salt.
6. Gently pour sauce into the 9x13, cover with foil and bake for 45 minutes. uncover then bake for another 15. top broil for 2-3 minutes to crisp the onion tops
7. serve 4-5 onions with yogurt and sliced cucumbers