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Onion dolmàdes


2 kilos large onions
1/2 kilo minced meat
1/2 kilo rice (rinsed)
1 ripe tomato
2 tablespoons parsley (finely chopped)
1 cup olive oil
1 teaspoon cumin
Salt and pepper to taste

(serves 4 – 6)




Peel the onions and let them boil in a pot.
When done, drain and peel off the skins to stuff them later. In the meantime you must have prepared the filling by mixing all the ingredients (minced meat, rice, tomato, parsley, half of the olive oil, cumin and saltpepper).
Pick the onion skins one at a time and place so much filling in the centre as to secure the filling easily. Then roll or fold the skin.
Place the onion dolmades in a pot, add one cup warm water and the remaining olive oil.
Cover the pot and let the dolmades simmer on moderate heat for about half an hour.


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