A dolma variety with the taste of home cooking, made by hollowing out the centers of large carrots, stuffing them with a ground-meat rice filling, and cooking them in their own juices. The harmony of the slightly sweet carrot and the spiced ground-meat filling is served hot at dinner tables.
Peel the carrots and carefully hollow out the center from one end with a thin knife or corer, taking care not to pierce the skin.
Thoroughly mix the ground meat, rice, grated onion, tomato paste, red pepper flakes, and salt to prepare the filling.
Fill the hollowed-out centers of the carrots with the prepared filling by pressing it in with your finger.
Arrange the stuffed carrots side by side in a wide pot, add salted water, close the lid, and cook over low heat until the carrots soften.
Important: be careful not to pierce the skin when hollowing out the center of the carrots, carrots left too thin can break while cooking. Caution: make sure the water added to the pot doesn't exceed halfway up the carrots, too much water causes the filling to become watery.
After hollowing out the carrots, don't throw away the scooped-out insides — chop them and add them to the filling; this both prevents waste and adds an extra sweetish texture to the dolma.
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