Tolma

Peel and finely dice the onion into small, uniform pieces to ensure even cooking and a clear broth.

Melt butter in a medium saucepan over low heat, being careful not to let it brown or burn.

Add the diced onion to the melted butter and sweat gently over low heat until the onion becomes soft and translucent without taking on any color.

Pour in enough cold water to fill the saucepan and bring the liquid to a gentle simmer over medium heat.

Reduce the heat to low and allow the broth to simmer gently, skimming off any foam or impurities that rise to the surface to maintain a clear, translucent appearance.

Season the broth with salt to taste, stirring gently to fully dissolve and incorporate it.

Finely chop the fresh dill and add it to the broth just before serving, preserving its bright color and delicate aroma.

Ladle the finished Tolma into warmed serving bowls and serve immediately while hot.