Sarajevski Sogan-dolma

Priprema

Sastojci

Postupak

Korak po korak

1. 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.

   Oko 10 min

2. 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.

   Oko 20 min

   Napomena kuhara: This step makes it easier to separate the layers without tearing them.

3. 3

   Drain the onions and let them cool slightly. Once cool enough to handle, carefully separate the layers, creating hollow 'cups' for filling.

   Oko 10 min

   Napomena kuhara: Save any small inner pieces of onion; you can chop them finely and add them to the filling.

4. 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.

   Oko 5 min

5. 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.

   Oko 15 min

   Napomena kuhara: Don't overfill, as the rice will expand during cooking.

6. 6

   Arrange the stuffed onions snugly in a large, deep pot or Dutch oven. Pack them tightly to prevent them from unraveling during cooking.

   Oko 5 min

7. 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.

   Oko 2 min

   Napomena kuhara: Ensure the liquid almost covers the dolmas; add more water if needed.

8. 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.

   Oko 1 h 15 min

   Napomena kuhara: Check occasionally to ensure there's enough liquid; add hot water if necessary.

9. 9

   Serve the Sarajevski Sogan-dolma hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley.

   Napomena kuhara: It pairs well with a side of crusty bread to soak up the delicious sauce.