Font -  Font +

Stuffed Onions with Ground Meat

Sample Dishes from Turkish Cuisine

Stuffed Onions with Ground Meat (Etli Soğan Dolması)

Onion6 large size1350 gr
Water2 1/4 cup450 gr
Ground meat1 1/2 teaspoon9 gr
Rice1/3 cup60 gr
Parsley 1 bunch60 gr
Dill1/4 bunch10 gr
Ground Meat (medium fat)1 1/2 cup250 gr
Black Pepper1/2 teaspoon1 gr
Margarine1 tablespoon10 gr
Egg1 piece50 gr
Lemon juice3 tablespoon30 gr


Peel, wash and remove stem sides and root ends of onions. Simmer in salted water for 15 minutes or until tender. Remove from pan, reserving liquid; drain. Without tearing (or breaking) of layers push inside layers of onions out with fıngers making onions shells. Reserve only large shells to be stuffed. Set aside. Combine ground meat, rice, finely chopped inside layers of onions and parsley, salt and pepper. Add water, mixing thoroughly. Fill onions shells with fılling. Arrange in a shallow saucepan side by side. Heat reserved liquid. Add to onions. Cover and simmer for 50 minutes or until rice is tender. Reduce heat. Combine egg, lemon juice beating until well blended. Add 2-3 tablespoons of hot liquid from pan, stirring well. Pour over onions; stir gently. Simmer for 1-2 minutes again. Remove from heat. Arrange in serving dish. Garnish with dill. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy200 cal
Protein10,2 g
Fat9,9 g
Carbohydrates17,8 g
Calcium50 mg
Iron1,63 mg
Phosphorus125 mg
Zinc2 mg
Sodium636 mg
Vitamin A583 iu
Thiamine0,1 mg
Riboflavin0,14 mg
Niacin2,44 mg
Vitamin C11 mg
Cholesterol70 mg

Regional Characteristics:

lnstead of stuffing onions shells, filling might be wrapped with onion layers (boiled until tender). While preparing fılling 2 medium size tomatoes, peeled and diced, might be added (or 2 tablespoons of diluted tomatoe paste instead of fresh tomatoes). When tomatoe or tomatoe paste is used omit egg and lemon juice sauce.