Onion Dolma

Description

1/2 lb. ground lamb or beef
4 large onions
1/2 cup medium bulghour
tomato sauce
parsley
salt and pepper

Peel onions and cut length-wise only one side all the way to the center.
Put in boiling salted water. Cook about 10 minutes or until soft and sections begin to fall out.
Prepare meat for dolma, adding the bulghour or small grain rice, parsley, chopped onions, tomato sauce, salt and pepper. Mix well.
Separate each onion section. They will curl
easily over the stuffing.
Arrange in frying pan. Add extra pieces of onion and tomato juice. Sprinkle with paprika and olive oil.
Cover and cook slowly until meat is cooked - 30 minutes.

Serves 4