Onion-stuffed rolls: The twist on a Turkish classic

Onion-stuffed rolls will surprise your household, and you won't struggle with meticulously wrapping filling in unruly cabbage leaves.

Onion-stuffed rolls are reminiscent of a Turkish culinary speciality—slogan dolma, which is stuffed onion. In the slogan dolma, onion layers are filled with a large amount of filling, making the stuffed vegetable full and almost plump. Meanwhile, onion-stuffed rolls should be wrapped to take on a spindle shape.

The recipe is not difficult; simply replacing cabbage with onion layers will be a nice change. Be sure to try it.

Ingredients:

• About 300g minced meat,
• 3-4 large onions,
• About 100g rice,
• Carrot,
• A stalk of celery,
• Small onion,
• 2 tablespoons tomato purée,
• Salt, pepper.

SAUCE

• About 300ml tomato purée,
• Carrot,
• A stalk of celery,
• Onion,
• Oil,
• About 300ml water or stock,
• 2 bay leaves,
• Salt, pepper.

Preparation:

1. Peel the onions and then gently cut along one side.
2. Place the vegetable in boiling water for 2-3 minutes, then transfer to a bowl with cold water. Remove the layers from the onion.
3. To prepare the filling, chop the onion, carrot, and celery. Sauté the vegetables in heated oil until browned.
4. When the vegetables are softened, add two tablespoons of tomato purée. Mix everything and then transfer to a bowl with cooked rice and minced meat.
5. Season the filling with salt and pepper. Mix until the ingredients combine.
6. Fill the onion layers with the prepared filling.
7. To prepare the sauce, sauté the onion, carrot, and celery in heated oil. After a few minutes, add the tomato purée.
8. Add a bay leaf, salt, and pepper. Transfer the onion-stuffed rolls to the pan with sauce. Add water, and cover with parchment paper.
9. Bake at 180°C (350°F) for 35 minutes.
10. After this time, remove the parchment paper and bake for another 15 minutes until the rolls are browned.