Soğan Dolması are stuffed onions, and they are delightful.
Instagram put this recipe in my feed, which was conveniently already Vegan so that I could bring it to our weekly potluck dinner. I also slightly modified it as described below.
INGREDIENTS
Items that are grouped by color in my ingredient lists can be measured out into bowls together while getting your Mise en Place, to streamline your cooking process as well as minimize the number of things you'll have to clean later. Any ingredient in the white section should be kept separate by itself.
Items that are grouped by color in my ingredient lists can be measured out into bowls together while getting your Mise en Place, to streamline your cooking process as well as minimize the number of things you'll have to clean later. Any ingredient in the white section should be kept separate by itself.
INSTRUCTIONS
- Peel the onions and the ends of each one. Make a cut from top to bottom, reaching the middle of each onion, but don't go all the way through.
- Boil the onions until tender, about 15-20 minutes. Rinse with cold water to stop the cooking process and cool them down -- then carefully separate each layer.
- In a bowl, combine all of the Stuffing ingredients.
- Preheat your oven to 375º F.
- Take one layer of onion and place a spoonful of the rice mixture into it, then roll it up. Place the stuffed, rolled onion -- seam side down -- into an oven safe skillet, pot, or baking dish.
- Repeat with the remaining onion layers and filling.
- In another bowl, mix up the sauce ingredients. Pour the sauce over the onions.
- Cover with parchment paper and aluminum foil, then bake for about an hour and a half.
- Remove the parchment paper and aluminum foil, then bake or broil for an additional few minutes until you see some gorgeous caramelization.
- Serve warm.
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This post is part of my "Around the World in Foodventures" project.
I originally wanted to expand my culinary horizons by making the national dish, or a popular recipe, or some signature food or traditional meal, from every country in the world.
I originally wanted to expand my culinary horizons by making the national dish, or a popular recipe, or some signature food or traditional meal, from every country in the world.
After 3+ years, I decided to loosen those strict parameters but still eventually make something -- anything -- from each country. I'll no longer be precious about landing on an official national dish or true signature food or something considered by whomever to be traditional or popular. The foods might be chosen purposefully, just happen to be things I come across or see YouTube videos about, or actually need to be specifically researched.
Countries will be "visited" in no particular order, and there's no set schedule for posting.
I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it.
I figure if we can't (yet?) travel everywhere, we at least have the luxury of being able to taste it.
“If I’m an advocate of anything, it’s to move…Walk in someone
else’s shoes or at least eat their food.” --Tony Bourdain
else’s shoes or at least eat their food.” --Tony Bourdain
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