Recipe - Onion Dolma

6 lg Onions, unpeeled
1 pound Minced lamb
2 lg Tomatoes,peeled and chopped
1/3 cup Longgrain rice
1 Lemon,finely grated & juiced
1 small Onion, finely chopped
1 tablespoon Sugar
1 teaspoon Tumeric
One half teaspoon Basil
One half teaspoon Oregano
Salt to taste
freshly grd. black pepper
3 tablespoon Olive oil, for cooking

Souce: From the Garden to the Table

Put the =unpeeled= onions in a large saucepan. Pour in plenty of boiling
water. Boil for about 20 minutes, or until the onions are tender. Remove
the onions from the pan, drain them and allow them to cool slightly.

In a bowl, thoroughly mix the next 9 ingredients. Season to taste with salt
and pepper. Set aside.

With a sharp knife, slit each onion down one side to the center. Separate
the layers, which will slip of quite easily. Discard the outer papery skins
and the cores of the onions.

Take a small handful of the filling and work into a sausage shape; squeeze
out some, but not all, of the liquid. Reserve the excess liquid for use
later.

Lay the stuffin in one of the onion layers and fold it tightly around the
mixture. Fill the remaining layers in this way. Do not overfill the layers
as the rice must have room to expand.

Heat the oil in a pan large enough to take the stuffed onions in one layer.
Add the stuffed onions, packing them in close together. Pour in any liquid
remaining in the bowl. Reduce the heat, cover the pan and simmer gently for
about 1 hour.

Halfway through the cooking time turn the stuffed onions over.

Carefully remove the dolma from the pan with a spatula and serve
immediately or set aside to cool.

Scanned into mmformat by suzy@gannett.infi.net
Posted to MMRecipes Digest V3 #289

Date: Tue, 22 Oct 1996 14:13:46 0400 (EDT)

From: suzy suzy@gannett.infi.net