Sarajevski Sogan-dolma

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

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.

   Yaklaşık 10 dk.

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.

   Yaklaşık 20 dk.

   Aşçının notu: 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.

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

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.

   Yaklaşık 15 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 1 sa. 15 dk.

   Aşçının notu: 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.

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