Recipe
Preparation
The filling is prepared first. Finely chopped onions are sautéed in vegetable oil, and tomato paste is added. Washed bulgur and rice are incorporated into the mixture. After briefly sautéing, a small amount of water is added, along with salt and spices, and the mixture is cooked.
The onions are peeled and cut into half-moon shapes without separating the layers. They are blanched in boiling water and then drained. The softened onion layers are separated, filled with the prepared mixture, rolled, and neatly arranged in a pot. A sauce made of lemon juice, oil, and tomato paste is poured over the rolls. The dish is cooked over medium heat. If preferred, citric acid may be used instead of lemon juice in the filling.