Main CourseDinner

Sarajevski Sogan-dolma

Name: Sarajevski Sogan-dolma
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: balkan, bosnian
Ingredients: 8 pcs large yellow onion; 500 g ground beef lean; 0.5 cup rice short-grain; 2 tbsp vegetable oil; 1 tbsp tomato paste; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tsp paprika powder sweet; 4 cup water; 2 pcs beef bouillon cube; 0.5 cup sour cream (optional); 2 tbsp fresh parsley chopped (optional)

This traditional Bosnian dish features large onions carefully hollowed out and filled with a savory mixture of ground beef, rice, and spices. The stuffed onions are then simmered in a flavorful broth until tender, creating a comforting and aromatic meal.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 614 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcslarge yellow onion

filling

500 gground beef, lean
0.5 cuprice, short-grain
2 tbspvegetable oil
1 tbsptomato paste
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tsppaprika powder, sweet

broth

4 cupwater
2 pcsbeef bouillon cube

garnish

0.5 cupsour cream(optional)
2 tbspfresh parsley, chopped(optional)

Equipment

large spoon · large pot · cutting board · knife

The method

Step by step

1
Peel the large yellow onions and trim the ends. Cut a deep incision around the core of each onion, being careful not to cut all the way through.
About 10 min
2
Place the onions in a large pot of boiling salted water. Cook for 15-20 minutes until they are softened but still hold their shape.
About 20 min
Cook’s note: This step makes it easier to separate the layers without tearing them.
3
Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the layers, creating hollow 'cups' for filling.
About 10 min
Cook’s note: Save any small inner pieces of onion; you can chop them finely and add them to the filling.
4
In a medium bowl, combine the ground beef, rice, vegetable oil, tomato paste, salt, black pepper, and paprika powder. Mix thoroughly with your hands until well combined.
About 5 min
5
Take each onion cup and fill it generously with the meat and rice mixture. Roll the onion layer around the filling to create a compact dolma.
About 15 min
Cook’s note: Don't overfill, as the rice will expand during cooking.
6
Arrange the stuffed onions snugly in a large, deep pot or Dutch oven. Pack them tightly to prevent them from unraveling during cooking.
About 5 min
7
In a separate bowl, dissolve the beef bouillon cubes in the water to create a broth. Pour the broth over the stuffed onions in the pot.
About 2 min
Cook’s note: Ensure the liquid almost covers the dolmas; add more water if needed.
8
Bring the liquid to a boil over medium-high heat, then reduce the heat to low. Cover the pot and simmer for 60-75 minutes, or until the onions are very tender and the rice is cooked through.
About 1 hr 15 min
Cook’s note: Check occasionally to ensure there's enough liquid; add hot water if necessary.
9
Serve the Sarajevski Sogan-dolma hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Cook’s note: It pairs well with a side of crusty bread to soak up the delicious sauce.

Per serving

Nutrition

56%Score

Calories: 614.3kcal
Protein: 27.6g
Carbs: 40.1g
Fat: 39.1g
Fibre: 7.6g
Sugar: 18.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Sogan-dolma in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.