Sogan Dolmasi Stuffed Onions

Stuffed onions are a specialty of southeastern Turkey, particularly Gaziantep, where cooks season them with sumac and pepper paste for a tangy finish. Blanching the onions makes the layers slip apart easily; each becomes a natural little cup. The filling uses raw rice and raw meat, which cook together inside the onion and absorb the juices. Pack the dolmas snugly so they hold their shape, and cap each with a tomato slice so the tops stay moist. It is fiddly work but rewards you with a stunning pan.