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Dolma d'oignon
Dolma d'oignon, une spécialité du Proche‑Orient d'origine iranienne. Des feuilles d'oignon tendres farcies d'un mélange savoureux de viande hachée, riz, tomates et épices, cuites doucement au four avec une sauce tomate citronnée. Facile à préparer, ce plat réconfortant est parfait pour un dîner convivial.
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Cost Breakdown
Critical Success Points
- • Faire bouillir les oignons jusqu’à ce qu’ils soient tendres
- • Mélanger la farce sans trop travailler la viande
- • Ne pas surcharger les feuilles d’oignon
- • Contrôler la consistance de la sauce avant la cuisson
- • Cuisson couverte à 180°C pendant 40‑45 minutes
Safety Warnings
- • Faire attention à l’eau bouillante lors de la cuisson des oignons
- • Manipuler les oignons chauds avec des gants ou laisser refroidir
- • Utiliser des maniques pour sortir le plat du four
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