Large onions hollowed and stuffed with a spiced beef and rice filling, braised in tomato sauce until meltingly tender.
Instructions
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1
Peel onions, cut off tops. Boil whole 10 min. Cool, push out inner layers leaving 2-3 outer layers as shells.
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2
Chop removed onion insides finely. Mix with beef, rice, paprika, allspice, oil, salt, pepper.
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3
Stuff each onion shell with filling, replace the onion top as a lid.
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4
Arrange in a baking dish. Pour tomato passata and water around them.
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5
Cover with foil. Bake at 180C for 1.5 hours until onions are very tender and filling is cooked.
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6
Baste with sauce and serve.
Did You Know?
Sogan dolma is considered a test of patience in Bosnian cooking; carefully hollowing onions without breaking them requires practice.
The Story Behind Sogan Dolma
Sogan dolma belongs to the extensive Ottoman dolma family of stuffed vegetables. In Bosnia, it became a way to elevate the humble onion into an elegant main course. The slow braising transforms sharp raw onions into sweet, silky vessels for the savory filling.
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