Sogan dolma in Turkish means stuffed onions. Rarely has anyone heard of the name of this dish “Sogan dolma”, but that is why the recipe and its preparation will be familiar to you, if you have made stuffed peppers at least once in your life.
Dolma is the name used for any stuffed vegetables – zucchini, tomatoes, peppers, onions.
This dish resembles stuffed peppers in preparation and appearance, but the onion gives it a special aroma, and the spices taste like the Orient.
500g minced chicken or beef
10 larger onions
150 g of rice
Spices as desired: ground sweet pepper, salt, pepper, dry herbal spices …
2 dl mashed tomatoes
4-5 tablespoons oil
1 tablespoon flour
Peel an onion and put it to boil in boiling water for about 10 minutes. Then take out the onion and transfer it to cold water to cool. Slowly separate the inner layers from the cooled onion.
Chop the removed middle of the onion and simmer in oil, then add minced meat, spices and rice, and simmer for about 15 minutes, until it is nicely combined, then leave the mixture to cool. Pour the prepared mixture into the outer layer of onions and arrange the stuffed onions in the pot, side by side.
Pour water, put a lid and let it cook at a higher temperature until the water evaporates.When the liquid evaporates again pour a little water and tomato juice, reduce the temperature and simmer for about 10 minutes.
Cover the pot with foil and bake in the oven for about 15 minutes at 200 degrees Celsius.