Recipe
To prepare stuffed onions (soğan dolması), the onions are first peeled and a deep incision is made in the center of each onion, reaching halfway through. The cut onions are placed into a pot of boiling water and blanched over low heat for three to four minutes, until they soften slightly and begin to separate. The onions are then drained and left to cool. Timing during the blanching process is critical, as excessive boiling may cause the onions to disintegrate. Meanwhile, the filling is prepared by combining vegetable oil, minced meat, rice, and spices. The onion layers are filled with this mixture. As the filling is used raw and will expand during cooking, the onions are not overfilled. Finally, water mixed with tomato paste is added, and the stuffed onions are cooked until tender