Sour Onion Filling

Sour Onion Filling




30 min


30 min


for 4 people


30 minutes


30 minutes


  • 4 onions (boiled)
  • 500 grams of ground beef
  • 1 water glass fine bulgur
  • 1 sweet spoon salt (can be reduced or increased)
  • 1 dish spoon (pilling) pomegranate sour
  • 1 sweet spoon mint
  • 1 sweet spoon flake
  • 1/2 cup water

    For Sauce:

  • 1 tablespoon tomato slice
  • 1 tablespoon chili pepper
  • 1/2 cup oil
  • 1/2 cup water

How is it prepared?

  1. Peel the onion’s crust, cut it from the top and bottom, boil it in salted water until it softens, and let it cool after taking it from January.

  2. Once the onions have cooled down, gently push them from bottom to top and make each layer come out smoothly. At this point, it is normal for a few bulbs to tear.

  3. For Dolman’s inner mortar, knead it with minced meat, onion, thin bulgur, pomegranate, chili pepper and water.

  4. Fill in the onions reserved for the layers of internal mortar and knead the pot.

  5. For the sauce, mix tomatoes and pepper slices in a bowl, oil and water and pour over the fillings.

  6. Bake a boil for 30 minutes after a boil of boiling water has first been boiled.

Service Offer

It is a great match with chopped parsley and yoghurt.


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