Stuffed Onions (Sogan Dolma) is a traditional dish found in various cuisines, celebrated for its comforting flavors and unique presentation. The recipe involves tender onion layers stuffed with a savory mixture of ground meat, rice, and spices, then simmered until perfectly cooked.
Ingredients (Serves 4)
Main Ingredients:
- 1.3 lbs red onions (about 4 large onions)
- Paprika (ground)
- A splash of vinegar
- Sour cream (for serving)
For the Filling:
- 3.5 oz red onion (finely chopped)
- 14 oz ground meat
- 2.8 oz uncooked rice (about 1/3 cup)
- 1 egg
- 2–3 tbsp oil or melted fat
- Salt
- Pepper
- Tomato paste
Preparation
- Prepare the onions:
- Trim the tops and bottoms of the onions.
- Boil the onions in water until they soften slightly but don’t overcook them. Add a splash of vinegar to the water for extra flavor if desired.
- Remove from heat, drain, and rinse with cold water.
- Gently press the onions with your fingers to separate the layers (rings) into hollow shells. Discard the outermost layer and keep the rest.
- Prepare the filling:
- Finely chop the onion and mix it with the ground meat.
- Add the rice, tomato paste, egg, salt, pepper, and oil. Mix thoroughly until well combined.
- Stuff the onion layers:
- Fill larger onion rings by hand. For smaller ones, use a toothpick or a small knife to help pack the filling.
- Cook the stuffed onions:
- Arrange the stuffed onions in a pot. Pour warm water over them until fully covered.
- Add a splash of vinegar if the onions were not boiled with it earlier.
- Place a plate or smaller lid over the onions to keep them submerged during cooking.
- Simmer until the onions are tender and the filling is fully cooked.
- Finish with paprika:
- Sprinkle paprika over the cooked onions before serving.
Serving
Serve warm with a dollop of sour cream on the side for extra richness.
source forum
photo credit Panella, Alexandra
