Sogan Dolma

Sogan Dolma Recipe from Bosnia with Red Onions, Beef, Rice, and Spices

Region / culture: Bosnia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sogan Dolma is a traditional Turkish dish that consists of stuffed onions with a flavorful mixture of lamb, rice, and spices. This dish is not only delicious but also a unique way to enjoy onions in a main course.

History

Sogan Dolma has been a popular dish in Turkish cuisine for centuries. It is believed to have originated in the Ottoman Empire and has since been passed down through generations. The dish is often served during special occasions and family gatherings.

Ingredients

2-3 large red onions
0.33 lb (150 g) ground meat (beef or lamb)
0.25 cup rice
1.5 tbsp butter
2 tbsp olive oil
2 tbsp tomato paste
2 tbsp red pepper paste (or substitute with tomato paste)
0.33 cup crushed dried sumac
1 tsp dried mint flakes
1 tsp oregano leaves
1 tsp cumin
1 tsp black pepper
1 tsp or more crushed red pepper flakes
1 cup hot water
salt

How to prepare

Cut the bottom parts of onions into 0.25-inch pieces and peel them.
Boil the onions until they are soft, but not overly soft. Rinse them and let them cool down.
Squeeze each onion to separate and obtain individual layers. If they are slippery, use a clean kitchen towel to grip and squeeze.
Wash the rice in plenty of water and rinse it.
Soak the sumac in hot water for 15 minutes and then drain it, saving the water.
Heat butter in a frying pan.
Add the pastes, spices, and salt. Mix well and cook for 3-4 minutes.
Take the pan off the heat.
Add the ground meat, rice, and sumac. Mix well.
Stuff the onions with the mixture and place them in a broad pot.
Pour in the sumac water.
Once it starts boiling, simmer covered on low heat for half an hour.
Serve hot with crusty bread.
We loved it, especially with yogurt.

Variations

You can use ground beef or chicken instead of lamb for a different flavor.
Add chopped nuts or dried fruits to the stuffing mixture for a sweet and savory twist.
Experiment with different spices and herbs to customize the flavor to your liking.

Cooking Tips & Tricks

Be careful not to overcook the onions when boiling them, as they should be soft but still hold their shape.

- Make sure to squeeze the onions gently to separate the layers without tearing them.

- Use a clean kitchen towel to grip the slippery onions when squeezing them.

- Soaking the sumac in hot water helps to release its flavor and aroma.

- Serve the Sogan Dolma hot with crusty bread and yogurt for a delicious meal.

Serving Suggestions

Sogan Dolma is best served hot with crusty bread and a side of yogurt.

Cooking Techniques

Boiling the onions before stuffing them helps to soften them and make them easier to work with.

- Simmering the stuffed onions in a flavorful broth helps to infuse them with delicious flavors.

Ingredient Substitutions

You can use white or brown rice instead of the recommended rice.

- Substitute olive oil with vegetable oil if desired.

Make Ahead Tips

You can prepare the Sogan Dolma ahead of time and refrigerate it before cooking. Simply reheat it in the oven or on the stovetop before serving.

Presentation Ideas

Serve the Sogan Dolma on a platter garnished with fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Sogan Dolma pairs well with a fresh salad, pickled vegetables, or a side of hummus.

Storage and Reheating Instructions

Store any leftover Sogan Dolma in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Sogan Dolma contains approximately 300 calories.

Carbohydrates

Each serving of Sogan Dolma contains approximately 25 grams of carbohydrates.

Fats

Each serving of Sogan Dolma contains approximately 15 grams of fats.

Proteins

Each serving of Sogan Dolma contains approximately 10 grams of proteins.

Vitamins and minerals

Sogan Dolma is a good source of vitamin C, iron, and calcium.

Alergens

Sogan Dolma contains dairy (butter) and gluten (from the bread), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

Sogan Dolma is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a main course.

Summary

Sogan Dolma is a delicious and nutritious Turkish dish that is perfect for a special occasion or family gathering. With a flavorful mixture of lamb, rice, and spices stuffed inside tender onions, this dish is sure to impress your guests. Serve it hot with crusty bread and yogurt for a complete meal that everyone will love.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was visiting my dear friend Elena in her cozy kitchen, and she was preparing a traditional Turkish dish called Sogan Dolma. The fragrance of the onions, rice, and aromatic spices filled the air, tempting my taste buds. As I watched Elena skillfully stuff the onions with the flavorful mixture, I knew I had to learn how to make this delicious dish myself.

Elena was kind enough to share her family recipe with me, explaining each step with patience and precision. She told me that Sogan Dolma was a dish passed down through generations in her family, a cherished recipe that brought back memories of her grandmother's kitchen. With each ingredient she added, she shared stories of family gatherings and special occasions where this dish was the star of the meal.

The process of making Sogan Dolma was intricate and time-consuming, but I was determined to master it. I carefully peeled the onions, keeping them intact so I could stuff them later. I prepared the filling with a mixture of rice, ground beef, tomatoes, parsley, and a blend of spices that gave the dish its unique flavor. As I combined the ingredients, I was transported back to Elena's kitchen, surrounded by the warmth and love of her family.

The next step was to stuff the onions with the flavorful mixture, a task that required patience and precision. I gently scooped out the centers of the onions, creating a hollow shell for the filling. With steady hands, I carefully filled each onion with the rice and meat mixture, packing it in tightly to ensure a delicious bite every time.

Once all the onions were stuffed, I arranged them in a pot and poured a savory tomato sauce over them, allowing them to simmer and soak up the flavors. The kitchen was filled with the tantalizing aroma of the dish cooking, and I couldn't wait to taste the final result.

After simmering for over an hour, the Sogan Dolma was ready to be served. I carefully plated the onions, arranging them on a platter and garnishing them with fresh parsley. The dish looked beautiful, a true work of art that I had created with love and dedication.

As I took my first bite of the Sogan Dolma, I was transported to a place of comfort and nostalgia. The flavors were rich and complex, a harmonious blend of savory and sweet that danced on my taste buds. I could taste the history and tradition in every bite, a reminder of the power of food to bring people together and create lasting memories.

From that day on, Sogan Dolma became a staple in my own kitchen, a recipe that I would pass down to future generations. Whenever I prepare this dish, I am reminded of Elena's kindness and generosity in sharing her family recipe with me. Cooking Sogan Dolma is not just about creating a delicious meal, but about honoring traditions and preserving the stories and memories that make food so special.

So, the next time you find yourself in the kitchen with a new recipe to try, remember the power of food to connect us to our past and bring joy to the present. And who knows, you may just discover a new favorite dish that will become a cherished part of your own culinary repertoire.