An economical and easy-to-make dolma recipe in which sour apples are hollowed out and stuffed with a filling of ground meat and rice, then baked. The apple's light tartness is balanced by the flavor of the meat, and it can be prepared quickly for everyday dinner tables.
Mix the ground meat, rice, onion, salt and black pepper together until you get a homogeneous filling.
Wash the apples and remove the core to hollow them out, filling with the filling without piercing the base.
Arrange the stuffed apples in a baking dish, drizzle with melted butter and water, and bake in a preheated oven until the apples are soft.
Important: don't pierce the base when hollowing out the apples, otherwise the filling and cooking liquid will leak out. Caution: using a tart variety of apple gives a better sweet-savory balance; very sweet apples can make the dolma overly sugary.
If you drizzle a little honey over the apples in the last 5 minutes, you'll get a lightly caramelized surface. Flattening the bases of the apples slightly before hollowing them out also makes it easier for them to sit steady in the baking dish.
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