Sogan Dolma (Stuffed Onions)
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.
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
- When cooking the ground beef and rice filling, don’t fully cook the rice. It will continue cooking in the oven.
- 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.
- You can also cook the stuffed onions on the stovetop. Start with half of the sauce, then add more if needed.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- 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
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