Sogan-dolma (Balkan Stuffed Onions)

Onions stuffed with minced meat and rice, baked in tomato sauce.

Ingredients (Serves 4–6)

• 6–8 large onions

• 400 g ground beef or lamb

• 100 g rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp vegetable oil

• 1 tsp paprika

• ½ tsp black pepper

• Salt, to taste

• 400 ml tomato sauce or passata

• 100 ml water or broth

• Fresh parsley, chopped

Preparation

1. Prepare the onions:

   • Peel onions and carefully hollow out the centers, leaving a thick outer layer.

   • Reserve the removed onion flesh for the filling, finely chopped.

2. Prepare the filling:

   • Heat oil in a pan, sauté reserved onion and garlic until soft.

   • Add ground meat, paprika, salt, and pepper; cook until lightly browned.

   • Stir in rice and remove from heat.

3. Stuff the onions:

   • Fill each hollowed onion with the meat and rice mixture, leaving a little space at the top for rice expansion.

4. Cook:

   • Place stuffed onions in a deep pot or baking dish.

   • Pour tomato sauce and water/broth over the onions.

   • Cover and simmer gently on low heat for 40–50 minutes, or until onions and rice are tender.

5. Serve:

   • Sprinkle with fresh parsley and serve hot.

Cooking Tips

• Hollow onions carefully to prevent tearing; thick layers hold the filling better.

• Simmer gently and avoid boiling to keep onions intact and filling tender.

Serving Suggestions

• Serve with plain yogurt or sour cream on the side.

• Pair with crusty bread or rice for a complete Balkan meal..