Sogan Dolma (Bosnian Stuffed Onions)
Local name: Sogan dolma
In short: Sweet, soft onion layers rolled around spiced minced beef and rice, simmered in a light tomato broth and served with cold garlic yogurt. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 50 min
- Cook
- 55 min
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Sogan dolma are onions unwrapped layer by layer, filled with minced beef and rice, and simmered until silky. In Bosnian homes they are a long-standing family dish, made when there is time to sit and roll. The onions turn sweet and almost translucent while the filling stays savory and herby. The cooking broth is spooned over the top, and a dollop of garlic yogurt adds a cool, sharp contrast. They are even better the next day.
Instructions
- Cut a slit from the top to the root of each onion, through one side only. Simmer the onions in a large pot of salted water for 8 to 10 minutes, until the layers have softened. Drain and let cool until you can handle them.
- Gently peel apart the layers, keeping them as whole sheets, to get about 24 pieces. Chop the small inner cores finely and set them aside.
- Mix the beef, rice, chopped onion cores, parsley, paprika, salt, pepper and oil until well combined.
- Place a heaped tablespoon of filling at one end of an onion layer, roll it up loosely (the rice will swell) and set it seam side down. Repeat with the rest.
- Pack the rolls snugly in a wide pot in one or two layers. Whisk the stock with the tomato paste and pour it over, add the butter and set a small plate on top to keep the rolls from unrolling.
- Bring to a simmer, cover and cook gently for 45 minutes, until the rice is tender and the beef reaches 71°C (160°F).
- Stir the yogurt with the garlic and salt. Serve the rolls hot with some of the broth and a spoon of garlic yogurt.
Tips
- If an onion layer tears, patch it with a smaller piece or double up two thin layers. The rolls hold together as they cook.
- Roll loosely and use only about a tablespoon of filling, because the rice expands and can split overfilled layers.
Questions and answers
Can I make sogan dolma ahead of time?
Yes. They reheat well and often taste better the next day. Refrigerate in their broth for up to 3 days and warm them gently, covered.
Can sogan dolma be frozen?
Yes, without the yogurt. Freeze the cooked rolls with a little broth for up to 2 months, then thaw overnight and reheat slowly.
Which onions work best for dolma?
Large, round yellow or white onions with thick, flexible layers. Very small onions give too few usable layers.
How long does it take to make Sogan Dolma (Bosnian Stuffed Onions)?
About 1 h 45 min in total: 50 min of preparation and 55 min of cooking.
How many calories are in Sogan Dolma (Bosnian Stuffed Onions)?
About 520 kcal per serving, with 25 g of protein, 43 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 43 g |
| Fat | 27 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
