Taking a step back in time to my Armenian heritage, we’re making these Onion Dolmas inspired by my great great aunt’s cookbook. The tender onions are cooked with this aromatic lamb-rice mixture and it’s one of the most delicious meals!

Ingredients you’ll need:

Yellow Onions
Ground Lamb, or beef
Short Grain Rice
Flat Leaf Parsley
4 Garlic Cloves
Fresh Mint
Tomato Paste
EACH: Ground Cumin, Paprika, Salt, & Black Pepper
Chicken Broth
Lemon

Substitutes for ground lamb:

I’m not a huge fan of lamb chops, but LOVE working with ground lamb. The lamb is so delicious when crisped up, less gamey than a chop, but you still get its earthiness that pairs lovely with cumin, fennel, and chili flakes. But in this recipe, the lamb has so much incredible flavor from the aromatics, you really are just enjoying a nutritious meat filling without any lamb-taste! Very similar to ground turkey.

However, if you can’t find lamb or prefer an alternative, any of the following work:

Ground Chicken
Ground Turkey
Ground Beef (preferred alternative)

Cook with me!

Armenian Onion Dolmas

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Prep Time15

Cook Time1

Total Time1 15

Servings:

Ingredients

5 large Yellow Onions
1 1/2 lbs. Ground Lamb
3/4 cup Short Grain Rice uncooked
1/2 cup Flat Leaf Parsley chopped
4 Garlic Cloves minced
1-2 tbsp. Fresh Mint chopped
3 tbsp. Tomato Paste
1 tsp. EACH: Ground Cumin, Paprika, Salt, & Black Pepper
2 cups Chicken Broth
1 Lemon

Instructions

Preheat oven to 400F.
Bring a large pot of salted water to a boil.
Peel the onions, then set aside 1 onion for the filling. With the remaining 4 onions, make a slit halfway through each onion. Place the onions in the boiling water to simmer 10-15 minutes. Let cool for 5-8 minutes, until cool enough to work with.
In a large bowl, combine the remaining onion (finely chopped), minced garlic, chopped parsley and mint, seasonings, lamb, short grain rice, lemon zest, and tomato paste.
Carefully unfold one layer from the cooled onions at a time, adding 2-3 tablespoons of the lamb mixture on one end and rolling up tightly. Place in a large oven-safe skillet or casserole dish drizzled with olive oil.
Once all the onion dolmas are placed tightly into the baking dish, pour the broth on top. Squeeze the lemon over top, as well.
Cover with foil to bake 30 minutes covered, then 20-30 minutes uncovered. The onions should be a darker, more caramelized color and most (if not all) of the broth should be absorbed.
Top with extra parsley and enjoy warm with lemon wedges!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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