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Ingredientes
- 6 lrg Onions, unpeeled
- 1 lb Chopped lamb
- 2 lrg Tomatoes,peeled and minced
- 1/3 c. Long-grain rice
- 1 x Lemon,finely grated & juiced
- 1 sm Onion, finely minced
- 1 Tbsp. Sugar
- 1 tsp Tumeric
- 1/2 tsp Basil
- 1/2 tsp Oregano
- Â Â Salt to taste freshly grd. black pepper
- 3 Tbsp. Extra virgin olive oil, for cooking
Direcciones
- Put the =unpeeled= onions in a large saucepan. Pour in plenty of boiling water. Boil for about 20 min, or possibly till the onions are tender. Remove the onions from the pan, drain them and allow them to cold 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, that will slip of quite easily. Throw away 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 mix. Fill the remaining layers in this way. Don't overfill the layers as the rice must have room to expand.
- Heat the oil in a pan large sufficient to take the stuffed onions in one layer.
- Add in 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 possibly set aside to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 160 | 51% |
| Total Fat 17.86g | 22% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 43mg | 2% |
| Potassium 510mg | 15% |
| Total Carbs 26.84g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.87g | 7% |
| Protein 12.99g | 21% |
