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Brief Overview
Sogan Dolma is a dish that shows how something simple can become extraordinary with care. It comes from the kitchens of Bosnia and Herzegovina, where stuffed vegetables are a tradition and onions take centre stage in this version.
The name itself comes from the Turkish word for onion, and the dish is built around layers of tender onion that wrap around a filling of minced meat and rice. It is slow cooked so that the flavours gently come together.
When served, Sogan Dolma feels hearty and full of character. It is a warm and comforting dish, one that fits family tables and special occasions. It carries a taste of home, yet it is distinct enough to be remembered long after.
What Is Sogan Dolma?
Sogan Dolma is a type of dolma where onions are used instead of peppers or vine leaves. The onions are blanched to soften them, then separated into layers that are filled with a mixture of minced meat, rice, and seasonings.
The filled onion layers are then arranged in a pot and gently cooked, often in a tomato based sauce or a broth that allows the onions to soak up flavour. The slow cooking makes the filling tender and the onions sweet.
This dish is usually served warm with a little sauce spooned over the top. It can be enjoyed as a main course or part of a wider table of Bosnian dishes. It is simple at its heart but rich in taste and tradition.
Ingredients and Taste
The main ingredients are onions, minced meat which can be beef or lamb, rice, and a mixture of herbs and spices. The seasonings often include black pepper, paprika, parsley, and a touch of garlic for added depth.
The onions provide a natural casing that holds everything together. As they cook, their sharpness softens and becomes sweet, adding a gentle contrast to the savoury richness of the meat and the light texture of the rice.
Tomato and stock give the sauce a mellow acidity, while the slow cooking draws all the flavours together. The finished dish has a balance of sweet, savoury, and aromatic notes with every bite feeling both soft and satisfying.
A Taste of History
Dolma as a cooking style came to Bosnia and Herzegovina through the influence of the Ottoman Empire. It became part of everyday food culture, and local cooks began using vegetables that were common in the region.
Onions were an easy choice since they grow well in the fertile valleys. They also brought a new character to the idea of stuffed vegetables, making the dish both practical and full of flavour in its own right.
Sogan Dolma has been part of Bosnian kitchens for generations, cooked in homes and for community gatherings. It is still found today in traditional restaurants where the recipe is passed down from family to family.
More than a simple recipe, it carries a reminder of how food travels through history, shaped by culture and by what the land provides. Sogan Dolma continues to hold a special place in the heart of Bosnian cooking.
How to Make Sogan Dolma (Stuffed Onions)
Sogan Dolma is a cherished dish in Bosnia and Herzegovina where onions are hollowed, filled with a fragrant mix of meat, rice, and herbs, then simmered gently in a savoury sauce. The dish rewards patience with tender onions that absorb the rich flavours of the filling and sauce. See the recipe card at the bottom for printable directions
Ingredients
For the onions and filling
- 8 medium white onions (similar size)
- 250 g minced beef
- 250 g minced lamb (or more beef if lamb is not available)
- 100 g short grain rice, rinsed
- 1 egg
- 2 tbsp fresh parsley, finely chopped
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 1 garlic clove, finely minced
For the cooking liquid
- 500 ml beef stock
- 1 tbsp tomato paste
- 1 tsp plain flour
- 30 g butter
- 1 bay leaf
For serving
- Thick plain yoghurt
- Fresh parsley, finely chopped
Cooking Instructions
Step 1: Prepare the onions
To begin, bring a large pot of water to a gentle boil. Trim the tops and roots of the onions slightly, keeping them whole. Boil for 10 minutes to soften the outer layers. Drain and let cool slightly before peeling away layers. Move on to filling preparation.
Step 2: Separate the onion layers
Gently push the centres of the boiled onions out, leaving whole outer layers intact. Each layer will become a wrapper. Aim for 2 to 3 layers from each onion. Set aside and proceed to make the filling.
Step 3: Make the stuffing mixture
In a large bowl, combine minced beef, lamb, rinsed rice, egg, parsley, garlic, paprika, salt, and pepper. Use your hands to mix thoroughly until the ingredients form a uniform mixture. Prepare to stuff the onions.
Step 4: Fill the onion layers
Take one softened onion layer, hold it in your hand, and place a small amount of filling at the centre. Roll or fold it gently to enclose the mixture. Continue until all layers are filled. Move to arranging them in a pot.
Step 5: Arrange the dolma in the pot
Place the stuffed onions snugly in a wide, heavy bottomed pot. Layer them close together so they hold their shape during cooking. Transition to preparing the sauce.
Step 6: Prepare the cooking liquid
In a separate bowl, whisk beef stock with tomato paste and flour until smooth. Pour the mixture over the onions in the pot. Dot the top with butter and add a bay leaf. Move to cooking.
Step 7: Simmer slowly
Cover the pot and bring to a gentle simmer over medium heat. Lower to low heat and cook for 60 minutes. The onions will soften and the filling will cook evenly. Transition to finishing.
Step 8: Finish the sauce
Once cooked, remove the lid and let the liquid reduce slightly if needed. Gently baste the onions with the sauce before removing from heat. Proceed to plating.
Final step: Serve hot
Transfer the Sogan Dolma to a serving dish. Spoon over the rich sauce and garnish with fresh parsley. Serve with thick yoghurt on the side and fresh bread to soak up the sauce.
Variations and substitutions
- Use only beef mince if lamb is not available.
- Substitute beef stock with chicken or vegetable stock if necessary.
- Replace fresh parsley with dried parsley if fresh herbs are hard to find.
- If tomato paste is not available, use puréed canned tomatoes reduced slightly.
Cooking Tips for Perfect Sogan Dolma
- Choose onions of similar size to ensure even cooking.
- Boiling the onions just enough to soften helps keep the layers intact for stuffing.
- Pack the filling loosely, as rice will expand during cooking.
- Use a heavy pot with a tight fitting lid to maintain gentle, even heat.
Bosnian Sogan dolma (Stuffed Onions)
Ingredients
For the onions and filling
- 8 medium white onions similar size
- 250 g minced beef
- 250 g minced lamb or more beef if lamb is not available
- 100 g short grain rice rinsed
- 1 egg
- 2 tbsp fresh parsley finely chopped
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 ½ tsp salt
- 1 garlic clove finely minced
For the cooking liquid
- 500 ml beef stock
- 1 tbsp tomato paste
- 1 tsp plain flour
- 30 g butter
- 1 bay leaf
For serving
- Thick plain yoghurt
- Fresh parsley finely chopped
Instructions
- To begin, bring a large pot of water to a gentle boil. Trim the tops and roots of the onions slightly, keeping them whole. Boil for 10 minutes to soften the outer layers. Drain and let cool slightly before peeling away layers. Move on to filling preparation.
- Gently push the centres of the boiled onions out, leaving whole outer layers intact. Each layer will become a wrapper. Aim for 2 to 3 layers from each onion. Set aside and proceed to make the filling.
- In a large bowl, combine minced beef, lamb, rinsed rice, egg, parsley, garlic, paprika, salt, and pepper. Use your hands to mix thoroughly until the ingredients form a uniform mixture. Prepare to stuff the onions.
- Take one softened onion layer, hold it in your hand, and place a small amount of filling at the centre. Roll or fold it gently to enclose the mixture. Continue until all layers are filled. Move to arranging them in a pot.
- Place the stuffed onions snugly in a wide, heavy bottomed pot. Layer them close together so they hold their shape during cooking. Transition to preparing the sauce.
- In a separate bowl, whisk beef stock with tomato paste and flour until smooth. Pour the mixture over the onions in the pot. Dot the top with butter and add a bay leaf. Move to cooking.
- Cover the pot and bring to a gentle simmer over medium heat. Lower to low heat and cook for 60 minutes. The onions will soften and the filling will cook evenly. Transition to finishing.
- Once cooked, remove the lid and let the liquid reduce slightly if needed. Gently baste the onions with the sauce before removing from heat. Proceed to plating.
- Transfer the Sogan Dolma to a serving dish. Spoon over the rich sauce and garnish with fresh parsley. Serve with thick yoghurt on the side and fresh bread to soak up the sauce.
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