ONION DOLMA - M'HASHA

Onion Dolma or M'hasha is a flavorful dish made by stuffing onion layers with a savory filling of rice, minced meat, herbs,and spices, often seasoned with pomegranate molasses. The stuffed onions are simmered in tangy pomegranate and tomato-based sauce, creating a tender aromatic dish. Popular in Middle Eastern and Mediterranean cuisines. This dish is known for its unique combination of savory,sweet, and sour flavours.

Onion Dolma with pomegranate

INGREDIENTS:

Shell:

• 4 extra large onions

Filling:

• 400 grams rice

• 250 grams minced meat (beef or lamb)

• 3 tablespoons pomegranate molasses

• 3 tablespoons vegetable oil

• 60 grams chopped parsley

• 40 grams chopped mint

• 3 tablespoons tomato paste

• 2 teaspoons cinnamon

• 2 teaspoons salt

• 1 teaspoon black pepper

Sauce:

• 4 tablespoons pomegranate molasses

• 3 tablespoons tomato paste

• 1 teaspoon black pepper

• 2 teaspoons salt

• 4 tablespoons vegetable oil

• 500 ml water (about 1/2 liter)

HOW TO MAKE:

1. Prepare the onions: Peel the onions and cut off the ends. Slice each onion halfway through to create separate layers.

2. Boil the onions in a pot of water on high heat for about 30 minutes until softened. Carefully separate the layers once they’ve cooled.

3. Soak the rice: Wash and soak the rice in water for 30 minutes, then drain.

4. Make the filling: In a bowl, combine the soaked rice, minced meat, chopped parsley, chopped mint, pomegranate molasses, vegetable oil, tomato paste (optional), cinnamon, salt, and pepper. Mix well.

5. Stuff the onions: Carefully fill each onion layer with the rice and meat mixture. Arrange the stuffed onion layers in a large pot.

6. Prepare the sauce: In a separate bowl, mix the pomegranate molasses, tomato paste, salt, pepper, vegetable oil, and water.

7. Pour the sauce over the stuffed onions, ensuring the layers are covered. Place a plate on top of the onions to help them stay flat during cooking.

8. Cook: Bring the pot to a high heat until the water starts to evaporate. Then, reduce the heat to low and let it simmer for 1 hour, until the flavors are well blended and the onions are tender.

9. Serve: Once cooked, carefully flip the dolma onto a large plate and serve.