Sarajevski Sogan-dolma
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
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Sogan-dolma in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.
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