Stuffed Onions Dolmeh (Sogan Dolmasi)دلمه پیاز

Dolmeh/dolma دلمه is a kind of stuffed dish. The word dolma is a Turkish word and it means to fill. Dolmeh is a popular dish in Iran, Arabic countries, Turkey, Azerbaijan and East Europe. In Iran there are variety of Dolmeh recipes. According to Wikipedia in the 19th century Naser aldin shah Qajar’s chef ناصرالدین شاه قاجار records varieties of dolmeh such as: stuffed cabbage leaves, eggplant, quinces, and grape leaves.

Stuffed onions سوگان دلماسی is another kind of dolmeh/dolma. The filling for dolma might be minced meat,vegetables, herbs and legumes and sometiems meatless.

It is very delicious stuffed dish and I highly recommend to try it.

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Ingredients

2 large onions
130 g ground beef
½ bell pepper
Small bunch of mixed fresh herbs includes: rosemary, thyme, parsley
3 tbsp. bread crumbs
20 g beef stuck
400 ml hot water
25 g butter
3 tbsp. corn flour
Salt- red pepper powder
Olive oil

Preparation

Preheat oven at 180C.

Bring to the boil slightly salted water in a deep pan. Put the onions in boiled water and simmer for 15 minutes until tender. Remove the onions from the pan and cool it. Then, hollow out centre of onions. Set aside.

Finely chop all herbs and vegetables. Heat the oil in a pan, and saute them for 5 minutes. Then, add ground beef, stirring frequently until meat browned. Add salt and pepper. Stir in bread crumbs and cook for 5 minutes more. Remove from the heat.

Add beef stuck to 400 ml hot water, dissolve it. Set aside. Heat the butter in a pot, add corn flour and fry for 2 minutes. Stir in beef stock to the fried flour and cook for 2-3 minutes. Remove from the heat.

Fill inside the onions with fried beef mixture. Place them in cooking plate. Pour corn flour stock around the onions. Bake them for an hour or until reduce the juice.

Serve this beautiful stuffed onions with cooked rice (plain rice or garnish with chopped fresh spinach).

Nosh-e jan

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دلمه ی پیاز اسپانیایی

دلمه از غذاهایی هست که در کشورهای خاورمیانه – بالکان- – آسیای مرکزی و قفقاز پخت میشه هر چند در کشورهای غربی

هم به تهیه ی این غذا علاقمند شدند.

دلمه یک کلمه ی ترکی هست ,و از لغت «دلماخ» به معنای « پرشدن « گرفته شده است. دلمه میتونه با انواع گوشت و سبزیجات و حبوبات تهیه بشه. دلمه انواع بسیار زیاد و در طعم های مختلف از ترش تا شیرین. در ایران سابقه ی تهیه ی دلمه به قرن 17 میلادی برمیگرده و در آشپزخانه ناصرالدین شاه انواع دلمه ها همچون دلمه ی برگ مو- دلمه کلم- دلمه خیار- دلمه ی سیب و دلمه ی به تهیه میشده است

این دلمه ی فوق العاده لذیذ را حتمن امتحان کنید.

مواد لازم

دو عدد پیاز بزرگ

صدوسی گرم گوشت چرخ کرده

نصف فلفل دلمه

یک دسته کوچک سبزیجات تازه شامل زعتر- رزماری و جعفری

سه ق غ ارد سوخاری

بیست گرم عصاره گوشت

چهارصد میلی لیتر آبجوش

بیست و پنج گرم کره

سه ق غ آرد ذرت

نمک و فلفل به میزان نیاز

روغن زیتون

طرز تهیه

اجاق را با حرارت 180 درجه ی سانتیگراد گرم کنید.

پوست پیازها را جدا کنید. آب را در یک قابلمه با 1 ق چ نمک بجوش آورید. پیازها را داخل آب جوش گذاشته و به مدت 10 دقیقه بپزید تا نرم شوند. سپس از روی حرارت برداشته و بگذارید سرد شوند. سپس وسط پیاز هارا با چاقوی تیز سوراخ کرده و داخل آنها را خالی نمایید. سبزیجان را خیلی ریز خرد کنید و در کمی روغن به مدت 5 دقیقه تفت دهید. سپس گوشت چرخ کرده را افزوده و تا قهوه ای شدن گوشت بپزید و هم بزنید . سپس نمک و فلفل و آرد سوخاری نیز افزوده و بگذارید برای 5 دقیقه ی دیگر روی حرارت باشد . سپس مواد آماده شده را از روی گاز بردارید.

عصاره ی گوشت را با 400 میلی لیتر آب جوش مخلوط و عصاره را حل کنید. در یک قابلمه کره را گرم کنید و آرد ذرت را به کره ی آب شده اضافه کنید و 3-2 دقیقه تفت دهیدو سپس عصاره ی مایع را به خمیر ذرت بیفزاید و3-2 دقیقه ی دیگر بگذارید بپزد.

در این مرحله- داخل پیاز های خالی شده را با مواد گوشتی پر کنید و داخل ظرف قرار دهید. عصاره ی مایع را روی دلمه ها ریخته و داخل فر بگذارید تا برای 1 ساعت بپزد.

این دلمه ی خوشمزه با کته سرو می شود. می توانید کته را پخته وآن را با مقداری برگ تازه ی اسفناج خرد شده مخلوط کنید و سپس میل نمایید.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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Skizzenbuch/Blog

Just another WordPress.com weblog

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

Online Psychological Research Platform

Amazing Life

Site about Amazing Life

Oovi's Weblog

sunt... doar calator care vrand... nevrand... lasa un semn...

PERCEPCIONES

Ideas y Fotografía

Darkling Petrichor

Two steps more to inferno...

picturingpositive

Making the most of every new day!

deluarhossain336@gmail.com

deluarhossain336@gmail.com

Antalgica Poetica

L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

Happy WishMi

Healthy mommy lifestyle and food

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