ReceptnaptárSogan-dolma (Bosnian onions stuffed with minced meat)
Sogan-dolma is a speciality of Sarajevo cooking: whole onions, hollowed out, stuffed with minced meat and rice and simmered in a tomato broth. As it cooks, the onion turns sweet and shows a completely different side of itself. In Bosnia it is a festive dish, served with yogurt. Few dishes make such a spectacle of an everyday ingredient.
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Ingredients
Method
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- Peel the onions, cut off the tops and cook in boiling salted water for 8 minutes; once cool, scoop out the insides, leaving only 2-3 layers.
- Finely chop the scooped-out onion and knead some of it with the meat, rice, paprika, salt and pepper.
- Stuff the onions and stand them in a saucepan; scatter the rest of the chopped onion between them.
- Mix the tomato purée with 500 ml water and the oil, pour over and simmer covered over low heat for 45-50 minutes.
- Serve with yogurt; it keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- After boiling, wait for the onions to cool, because only then can you scoop out the layers without damaging them.
- Keep the outer 2-3 layers, because a thinner wall can collapse under the weight of the filling.
- Do not throw away the scooped-out onion, because it goes into both the filling and the broth, and deepens the flavour.
Frequently asked questions
Which onions should I choose?
Medium, round brown onions of equal size. Flat or very large onions are hard to stuff and do not soften at the same time.
What goes with it?
As a main course, it goes with yogurt and fresh bread, but it is also offered on a shared platter with other dolmas. In Bosnia it is also cooked together with peppers and courgettes.
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- Bosnian pot (bosanski lonac)
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