Onion Dolma

Ingredients

• 5 units Medium or large onions (medium or large size)
• 150 g Ground meat (lamb or beef)
• 100 g White rice (parboiled before adding to the filling)
• 2 units Fresh tomatoes (cut into small dice)
• 1 unit Small onion (finely chopped for the filling)
• 3 cloves Garlic cloves (crushed)
• 2 tbsp Fresh cilantro (chopped)
• 2 tbsp Fresh parsley (chopped)
• 1 tsp Sweet paprika (sweet)
• 0.5 tsp Ground black pepper (to taste)
• 0.5 tsp Ground cumin (to taste)
• 0.5 tsp Ground coriander seeds (to taste)
• to taste to taste Salt (to taste)
• 2 tbsp Olive oil (extra virgin)
• 100 g Tomato purée (or diluted tomato paste)
• 1 tbsp Fresh lemon juice (for acidity)
• 50 ml Water (adjust sauce consistency if needed)

Instructions

1. Prepare the onions

   Score each onion deeply to the center, plunge them into a pot of boiling water and cook for 10 to 15 minutes until tender. Drain, let cool slightly then remove the outer layers to obtain flexible onion leaves.

   Time: PT15M

2. Par‑cook the rice

   Rinse the rice under cold water, place it in a pot with 1.5 times its volume of water, bring to a boil then cook 8‑10 minutes over medium heat. Drain and set aside.

   Time: PT10M

3. Prepare the filling

   In a large bowl, combine the ground meat, par‑cooked rice, diced tomato, finely chopped onion, crushed garlic, chopped cilantro and parsley, paprika, pepper, cumin, ground coriander, salt, olive oil and tomato purée. Mix well until homogeneous.

   Time: PT10M

4. Stuff the onions

   Place a tablespoon of filling in the center of each onion leaf and fold the edges to enclose the filling, leaving the top slightly open. Repeat until the filling is exhausted.

   Time: PT5M

5. Arrange and coat

   In a baking dish, place the onion cores (the unfilled parts) at the bottom. Arrange the stuffed onions, closed side down. In a bowl, mix the tomato purée, lemon juice, a drizzle of olive oil, a pinch of salt, cumin, paprika and ground coriander. Add a little water if the sauce looks too thick, then pour evenly over the onions.

   Time: PT5M

6. Cooking

   Cover the dish with a sheet of parchment paper then bake at 180°C (350°F) for 40‑45 minutes over medium‑low heat, until the onions are tender and the filling is fully cooked.

   Time: PT45M

   Temperature: 180°C

7. Finishing

   Remove the dish, drizzle with a bit of olive oil, sprinkle with chopped fresh cilantro and serve with lemon wedges.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground meat: ground chicken, crumbled tofu
• Instead of White rice: brown rice, quinoa
• Instead of Garlic cloves: garlic powder
• Instead of Fresh cilantro: parsley
• Instead of Fresh parsley: cilantro
• Instead of Sweet paprika: sweet pepper
• Instead of Olive oil: sunflower oil
• Instead of Tomato purée: tomato paste
• Instead of Fresh lemon juice: apple cider vinegar

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon
• Baking dish
• Parchment paper (optional)
• Oven

Critical Steps — Do Not Skip

• Boil the onions until tender
• Mix the filling without overworking the meat
• Do not overstuff the onion leaves
• Check the sauce consistency before baking
• Covered baking at 180°C for 40‑45 minutes

Chef Tips from the Video

• Use fresh parsley and cilantro for extra freshness.
• A drizzle of lemon just before serving enhances the aromas.
• For a vegetarian version, replace the meat with lentil mince.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Can be frozen for 1‑2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and onions the day before and keep them refrigerated.
• Onions can be boiled in advance and kept in cold water.
• The dish can be assembled ahead of time and baked on the day.