Sogan Dolma (Stuffed Onions)

Stuffed Dishes in Turkish Cuisine

In Turkish cuisine, dolma (stuffed vegetables) are very popular. The most common ones are stuffed grape leaves (yaprak sarma) and stuffed peppers (biber dolma), which are made often in many homes.

But in recent years, stuffed onions (Sogan Dolma) have become a social media favorite. It has quickly made its way to the top of the Turkish stuffed veggies list because it is incredibly delicious and looks so tempting that everyone wants to try it!

About The Ingredients

You can find the full ingredient list and exact measurements in the recipe card at the bottom of this page.

Onions for Stuffing

To make sogan dolma, use large or medium-sized onions. They are easy to stuff. We use red onions because we love their color, but you can use any type of onion you like.

Filling Ingredients

• Ground beef: We use 15% fat beef, but you can also use lamb or a mix of both.
• Uncooked rice: We prefer long-grain rice, but other types work too.
• Spices: Salt, black pepper, paprika, Turkish red pepper flakes (pul biber), and dried mint (a must for this dish!).
• Herbs: We use a mix of parsley, dill, and fresh mint, but you can use just one of them if you like. There’s no strict rule on the amount. We love using lots of herbs!
• For extra flavor: Lemon juice, garlic, and tomato paste.

Sauce for Cooking

These Turkish stuffed onions are cooked in a rich, tangy sauce made with:

• Tomato paste
• Dried mint
• Paprika
• Salt
• Olive oil
• Pomegranate molasses: You can find it online (search for “nar ekşisi” on sites like Amazon, the most famous brand is Öncü). If you can’t find it, just use lemon juice instead.

Start with the Filling

When making sogan dolmasi, it's best to start with the filling so it has time to cool down.

First, sauté the chopped onion in olive oil until soft, then stir in the tomato paste and cook for another minute. Next, add the ground beef and cook while breaking it apart with a spoon to prevent any clumps. Stir occasionally and continue cooking until the beef is browned.

Once the meat is cooked, add the uncooked rice and spices. Cover the pan and let it cook over low heat for about 5 minutes. The rice will continue cooking in the oven, so it doesn’t need to be fully cooked.

Then, remove from heat and mix in the chopped herbs, garlic, and lemon juice. Stir everything well and set the mixture aside to cool.

Note:

You can also skip cooking the filling and simply mix all the ingredients together in a bowl instead. In this recipe, we prefer pre-cooking it because it helps the filling cook faster in the oven.

Prepare the Onions for Stuffing

Start by peeling the onions and trimming off both the top and bottom. Then, make a single cut from top to bottom on one side, stopping at the center. Do not cut them in half! This cut will allow you to separate the layers later.

Next, bring a large pot of water to a boil and carefully place the onions inside. Let them boil for about 10 minutes, or until they are tender. Then, drain and let them cool for a few minutes.

Once the onions are cool enough to handle, gently separate the layers. Remove and discard the thin white skin between them.

The small inner layers are too small to stuff, but don’t throw them away! You can chop some of them and add them to the filling, and store the rest in the fridge to use later in soups or stews.

How To Make Sogan Dolma

Making sogan dolma is easier than you might think! Here’s a quick overview, but be sure to check the recipe card at the bottom of the page for detailed step-by-step instructions.

First, preheat your oven to 400°F (200°C). Take each softened onion layer and place about a tablespoon of filling inside. Gently roll it up and arrange all the stuffed onions in a baking pan.

For the sauce, mix tomato paste, dried mint, paprika, salt, olive oil, pomegranate molasses, and hot water in a bowl. Pour this flavorful sauce over the stuffed onions in the pan.

To ensure even cooking, cut a piece of parchment paper to fit the size of your baking pan. Dampen it with water, squeeze out the excess, and cover the onions with it. (You can also use aluminum foil.) Bake for 30 minutes.

After 30 minutes, remove the parchment paper or foil and bake for another 10 minutes, until the tops of the onions turn slightly brown and the sauce thickens.

For the final touch, you can drizzle the cooked stuffed onions with extra pomegranate molasses or a squeeze of fresh lemon juice for even more flavor.

Serving Suggestions

We love serving Sogan Dolma with a bowl of tangy Turkish yogurt on the side.

A nice bread, like Turkish pide, is also a great addition. It’s perfect for soaking up the flavorful sauce!

Also, a simple Turkish salad works beautifully. We often serve it with Çoban Salata (a refreshing mix of tomatoes, cucumbers, onions, and parsley) or Mevsim Salatasi (a seasonal salad with crisp greens and vegetables).

Can I Cook This on the Stovetop?

Yes! If you don’t want to use the oven, you can easily cook Sogan Dolmasi on the stovetop.

To do this, place the stuffed onions in a large deep pan or pot. Prepare the sauce as usual and pour it over the onions. Then, cover the pot with a lid and bring everything to a gentle simmer over medium-low heat.

Let the stuffed onions cook for about 40-45 minutes, or until the rice is tender and the flavors are well combined. If needed, add a little more hot water during cooking to keep them moist.

What Can I Do If My Onions Are Not Soft Enough to Stuff?

If your onions are still firm after boiling, try boiling them for another 5 minutes until they soften.

Don't Waste the Centers of the Boiled Onions!

When separating the onion layers, you’ll be left with the small inner onions, which are too tiny to stuff.

But don’t worry. We’re not wasting them! There are plenty of ways to use these flavorful pieces.

You can chop a few and mix them into the filling for extra flavor.

If you don’t need them right away, store them in the fridge and use them later in a soup or stew.

Another great option is to sauté them with a little olive oil, then season with salt, pepper, parsley and lemon juice for a simple side dish to serve alongside a main meal.

If you have more than you need, just freeze them and use them later in any of these ways!

What to Do with Leftover Filling

If you have extra filling after stuffing the onions, don’t let it go to waste! There are several easy ways to use it.

One option is to cook it on its own. Simply place the filling in a small pan, add a little water, and cook it covered on the lowest heat until the rice is tender. Stir occasionally and add a little more water if it starts to dry out. This makes a delicious side dish or even a quick main meal!

Another idea is to stuff more vegetables. If you have extra onions or bell peppers, you can quickly prepare them and use the filling to make a few more dolmas.

If you don’t want to use it right away, freeze it for later. Store the filling in a freezer-safe bag and use it the next time you make Sogan Dolma or any other stuffed vegetable dish. Thaw it and first use this filling and then prepare a fresh batch if needed. This way, nothing goes to waste!

Can I Make It Vegetarian?

Yes, you can! Vegetarian stuffed dishes are very common in Turkish cuisine, and Sogan Dolma can easily be made without meat. Simply leave out the ground beef and replace it with about ½ cup of extra rice or ¼ cup of coarse bulgur.

Storage and Reheating

Sogan Dolma stores well and tastes just as delicious the next day!

To store, place the stuffed onions in an airtight container and keep them in the refrigerator for up to 3-4 days.

If you want to keep them longer, you can freeze them for up to 3 months. Just store them in a freezer-safe container or bag, making sure to include some of the sauce to keep them from drying out.

To reheat, place the stuffed onions in a pan, add a splash of water, and heat over medium-low heat until warmed through.

Alternatively, cover with foil and bake at 350°F (175°C) for 10-15 minutes.

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