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    Home » Most Popular Turkish Recipes » Sogan Dolma (Stuffed Onions)

    Published: Aug 28, 2021 · Modified: Mar 19, 2025 by Zerrin & Yusuf

    Sogan Dolma (Stuffed Onions)

    Jump to Recipe

    Stuffed onions, or Sogan Dolma, are a hidden gem of Turkish cuisine. Onion layers are filled with a hearty mixture of ground beef, rice, spices and herbs, then baked in a rich, tangy sauce. It’s an absolute flavor bomb! If you love stuffed vegetables, this stuffed onions recipe is a must-try. 

    A rustic enamel dish filled with Sogan Dolmasi (Turkish Stuffed Onions), garnished with fresh parsley and lemon wedges. A plate with a few stuffed onions is visible in the background.

    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.

    A baking dish filled with Sogan Dolmasi (Turkish Stuffed Onions) arranged in a circular pattern, ready to be cooked in a rich tomato-based sauce.

    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.

    A step-by-step collage showing the preparation of Sogan Dolmasi (Turkish Stuffed Onions) filling. Steps include cooking ground beef with onions, adding rice, seasoning with spices, and mixing in fresh herbs.

    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.

    Hands separating layers of boiled red onions in a white bowl, preparing them for stuffing.

    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.

    A step-by-step collage showing the preparation of Sogan Dolmasi (Turkish Stuffed Onions). The process includes boiling onions, separating layers, stuffing them with a spiced rice filling, and arranging them in a baking dish with sauce.

    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.

    A dish of Sogan Dolmasi (Turkish Stuffed Onions) fresh out of the oven, with a spoon drizzling pomegranate molasses over the top.

    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).

    A serving of Sogan Dolmasi (Turkish Stuffed Onions) plated on yogurt, garnished with fresh parsley and lemon slices. The main dish is in the background with a spoon scooping one stuffed onion.

    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.

    A dish of Sogan Dolmasi (Turkish Stuffed Onions), freshly baked and garnished with chopped parsley.

    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.

    Baked stuffed onions in tomato sauce garnished with shopped parsley in a white dish with a spoon inside 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.

    A close-up of Sogan Dolmasi (Turkish Stuffed Onions) in a baking dish, garnished with parsley and lemon. A spoon lifts one stuffed onion, showing the rich, flavorful sauce.

    More Turkish Stuffed Vegetables

    • Turkish Cabbage Rolls Vegetarian
    • Kabak Dolma (Stuffed Zucchini)
    • Stuffed Dried Eggplants
    • Stuffed Artichokes In Oven
    • Feta Cheese Stuffed Peppers

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    A dish of Sogan Dolmasi (Turkish Stuffed Onions) served in a rustic white enamel pan, garnished with fresh parsley and lemon wedges.
    5 from 3 votes

    Sogan Dolma (Stuffed Onions)

    By Zerrin & Yusuf
    Sogan Dolma (Turkish Stuffed Onions) is a flavorful dish made with tender onion layers filled with a spiced ground beef and rice mixture, then baked in a tangy tomato and pomegranate molasses sauce.
    Yields: 6 servings
    Prevent your screen from going dark
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    PREP 30 minutes mins
    COOK 40 minutes mins
    TOTAL 1 hour hr 10 minutes mins

    INGREDIENTS
      

    Filling:

    • 2 tablespoons olive oil
    • 1 medium onion finely chopped
    • 1 tablespoon tomato paste
    • 300 g ground beef (15% fat)
    • 225 g long-grain rice uncooked
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon red pepper flakes
    • 1 teaspoon dried mint
    • 1½ teaspoons salt
    • ½ cup fresh parsley chopped
    • 2 tablespoons fresh dill chopped
    • 1 tablespoon fresh mint chopped
    • 2 cloves garlic chopped
    • 1 tablespoon lemon juice

    For Stuffing:

    • 8 large onions red or white

    Sauce:

    • 2 tablespoons tomato paste
    • 1 teaspoon dried mint
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 tablespoons pomegranate molasses
    • 2 cups water hot

    INSTRUCTIONS
     

    Make the Filling:

    • Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent.
    • Stir in the tomato paste and cook for another minute, allowing the flavors to blend.
    • Reduce the heat and add the ground beef. Cook until browned, breaking it apart with a spoon to avoid clumps. The beef will release its juices and then reabsorb them. Stir occasionally for about 6-7 minutes.
    • Add the rice, black pepper, paprika, red pepper flakes, dried mint, and salt. Stir well, cover, and cook on low heat for 5 minutes.
    • Remove from heat and mix in the chopped fresh parsley, dill, mint, garlic, and lemon juice. Stir until well combined, then set aside to cool.

    Prepare the Onions:

    • Peel the onions and trim both the tops and bottoms.
    • Make a single vertical cut from top to bottom on one side, stopping at the center. Do not cut the onions in half. 
    • Bring a large pot of water to a boil. Add the onions and boil for about 10 minutes, or until they are tender. Drain and let them cool for a few minutes.
    • Once cool enough to handle, carefully separate the layers. Remove and discard the thin white membrane between them.
    • Set aside the small inner layers. They are too small to stuff. You can chop some and add them to the filling, or store them in the fridge for later use in soups or stews.

    Stuff the Onions:

    • Preheat your oven to 400°F (200°C).
    • Place about a tablespoon of filling inside each onion layer and roll it up. Arrange the stuffed onions in a baking pan.

    Make the Tomato Sauce:

    • In a bowl, mix together the tomato paste, dried mint, paprika, salt, olive oil, pomegranate molasses, and hot water until well combined.
    • Pour the sauce evenly over the stuffed onions in the baking pan.

    Bake & Serve:

    • Cut a piece of parchment paper to fit over the baking pan. Wet it under water, squeeze out the excess, and place it tightly over the onions. (Alternatively, use aluminum foil.)
    • Bake for 30 minutes.
    • Remove the parchment paper or foil and bake for another 10 minutes, until the tops of the onions are slightly browned.
    • Let them rest for 15 minutes before serving.
    • Optional: Drizzle with extra pomegranate molasses or lemon juice, and serve with yogurt on the side.

    NOTES

    1. When cooking the ground beef and rice filling, don’t fully cook the rice. It will continue cooking in the oven.
    2. When preparing the onions, do not cut them in half. Instead, make a single cut from top to bottom on one side. Once cooked, the layers will separate easily.
    3. You can also cook the stuffed onions on the stovetop. Start with half of the sauce, then add more if needed.
    4. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
    5. Nutrition facts are for guidance only.

    NUTRITION

    Calories: 436kcalCarbohydrates: 55gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 34mgSodium: 1090mgPotassium: 660mgFiber: 5gSugar: 12gVitamin A: 1040IUVitamin C: 26mgCalcium: 92mgIron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Dinner
    Cuisine Turkish
    Tried this recipe? Leave a comment below!

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    Reader Interactions

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Zara says

      May 22, 2025 at 6:09 pm

      5 stars
      The best dolma ever!

      Reply
    2. Terry Paterson says

      December 11, 2021 at 2:19 am

      5 stars
      I made this with ground lamb and it is delicious and perfect as is. I just had to make it again 2 weeks later. Tonight I am making it with ground Wagyu beef and really looking forward to it again. I will always keep red onions around so I can make this anytime. The sauces for it are outstanding too. Best recipe ever! Thanks for posting such a great recipe!

      Reply
      • Zerrin & Yusuf says

        December 11, 2021 at 2:30 am

        Hi Terry,

        What a lovely comment! So happy to hear that you liked this recipe. One of our favorites too. It will sure taste great with ground Wagyu beef. The sauces can be used in any dolma (stuffed vegetable) recipe. Thank you for sharing your thoughts here!

        Reply
    3. Tabina says

      November 22, 2021 at 5:34 am

      5 stars
      I can proudly say that this is the BEST dinner I have made so far. The pictures were so helpful. And the result was AMAZING! I didn't have red onions, so used yellow onions. They came out with a nice golden color after baked. So so good!

      Reply
    4. Chris says

      August 30, 2021 at 8:30 pm

      This looks delicious! Are these shallots you're using? Thank you!

      Reply
      • Yusuf says

        August 31, 2021 at 1:54 am

        Hi Chris, thank you! These are regular purple onions. We boil them until tender and then separate the layers to stuff. You can use medium-sized white or purple onions for this recipe. Hope this helps.

        Reply
    5. L says

      August 22, 2020 at 4:02 am

      Thanks for being a yummy recipe blogger! This looks delicious. I’d love a little more info besides “stuff onions with filling”.... how do we make the filling??

      Reply
      • L says

        August 22, 2020 at 4:03 am

        Also, what is “mince”? Do you mean minced meat? Or something else? So confused

        Reply
        • Yusuf says

          August 23, 2020 at 4:41 am

          Thank you for asking! Just corrected the recipe.

      • Yusuf says

        August 23, 2020 at 4:41 am

        Sorry for the confusion! This is an old recipe post and just noticed that it has some missing parts. Thank you for the heads up! Just corrected it. Best!

        Reply
    6. Turkey's For Life says

      September 27, 2012 at 2:02 pm

      Welcome back to blogging and what a great recipe to come back with. Love this. Going to 'pin it' to our Favourite Turkish Recipes board.
      Julia

      Reply
    7. TasteofBeirut says

      September 23, 2012 at 11:04 pm

      Great dish! I made stuffed onions a few months ago with a Kurdish friend and she used the long elongated onions called salamouni here.

      Reply
    8. Page says

      September 23, 2012 at 8:17 pm

      Glad to see your back! Look forward to more great recipes from you! Thanks, Page

      Reply

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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    Turkish stuffed onions (Sogan Dolma) in tomato sauce, garnished with parsley and lemon wedges, in a serving dish with a spoon.

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