You Sir are much neater and quicker than any woman I've seen on here, congratulations 👏 on a fantastic presentation, was a pleasure watching without boredom. Will definitely make this dish soon.
I had to come back and say this was delicious! I used cooked quinoa ands added some chopped squash because I needed to ice it before it got old, I will be making this again!
My mother used to make them all the time along with the dolma in the same pot (not vegetarian). Her seasoning was different. I forgot how long to boil the onion and to peel off the layers so you can have a good cavity to stuff the onion. Good hint, to slightly slice the onions in order to create the perfect layers for stuffing. Thank you for showing!
That looks and sounds amazing - and you taught it so well; thank you! I have a couple of questions. 1) What is the purpose of the parchment paper? 2) How on earth do the onions survive being cooked for so incredibly long??
wow NIce dish; I' m gonna make it soon. I don't understand why cooking the filled onions for hal an hour, then cool down for half an hour and then cook again for 1 hour..Why is this Raz ?
No need to, makes no sense to me either, my mother always used to cook stuffed onions, and she would cook them along with dolmas in the same pot. She would stuff the onions with lamb, rice, season with allspice, cumin and black pepper; cook in tomato sauce, add a but of cumin. No need to cook twice, makes no sense.
This is very similar to some stuffed cabbage recipes. I wager you could take any of those recipes and swap the cabbage for onions prepared this way, and get a decent meal out of it.
