Name: Sogan Dolma: Stuffed Onion Rolls with Tomato and Pomegranate Sauce Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Turkish
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 tablespoon tomato paste; 300 g ground beef (15% fat); 225 g long-grain rice (uncooked); 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1 teaspoon dried mint; 1½ teaspoons salt; ½ cup fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh mint, chopped; 2 cloves garlic, chopped; 1 tablespoon lemon juice; 8 large onions (red or white); 2 tablespoons tomato paste; 1 teaspoon dried mint; 1 teaspoon paprika; 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon pomegranate molasses; 2 cups hot water

Introduction

Sogan Dolma is a traditional Turkish dish featuring tender onion layers stuffed with a flavorful mixture of ground beef, rice, and aromatic herbs. Baked in a tangy tomato and pomegranate molasses sauce, this hearty delight offers a perfect balance of savory and slightly sweet flavors. It’s an impressive yet approachable recipe for home cooks wanting to explore authentic cuisine.

A white enamel bowl with a blue rim contains about twelve small stuffed dark purple eggplants, arranged mostly around the edges, with one cut open showing a light brown filling. The eggplants have a textured, slightly wrinkled surface and are garnished with green chopped herbs. Two bright yellow lemon wedges are placed on top near the eggplants. The bowl has some reddish-brown sauce residue around the sides and some sauce pooling at the bottom. A silver spoon with a decorative handle rests inside the bowl on the right side, holding one eggplant. In the top right corner, a white plate with a ridged edge holds two more eggplants garnished with green herbs. The whole scene is set on a dark surface with a gray cloth partially visible on the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 medium onion (finely chopped)

1 tablespoon tomato paste

300 g ground beef (15% fat)

225 g long-grain rice (uncooked)

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon red pepper flakes

1 teaspoon dried mint

1½ teaspoons salt

½ cup fresh parsley (chopped)

2 tablespoons fresh dill (chopped)

1 tablespoon fresh mint (chopped)

2 cloves garlic (chopped)

1 tablespoon lemon juice

8 large onions (red or white)

2 tablespoons tomato paste (for sauce)

1 teaspoon dried mint (for sauce)

1 teaspoon paprika (for sauce)

1 teaspoon salt (for sauce)

2 tablespoons olive oil (for sauce)

1 tablespoon pomegranate molasses

2 cups hot water

Instructions

Step 1: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook until soft and translucent.

Step 2: Stir in 1 tablespoon of tomato paste and cook for another minute to blend flavors.

Step 3: Reduce heat and add the ground beef. Cook, breaking it apart with a spoon, until browned and the juices are reabsorbed, about 6–7 minutes.

Step 4: Add the rice, black pepper, paprika, red pepper flakes, dried mint, and salt. Stir well, cover, and cook on low heat for 5 minutes.

Step 5: Remove from heat and mix in fresh parsley, dill, mint, chopped garlic, and lemon juice. Combine thoroughly and set the filling aside to cool.

Step 6: Prepare the onions by peeling and trimming both ends. Make a vertical cut from top to bottom on one side without cutting through the center.

Step 7: Boil the onions in a large pot of water for about 10 minutes until tender. Drain and let cool slightly.

Step 8: Carefully separate the onion layers and remove the thin white membrane. Set aside the small inner layers for another use or chop into the filling.

Step 9: Preheat the oven to 400°F (200°C). Stuff each onion layer with about a tablespoon of the filling and roll it up. Arrange the stuffed onions in a baking pan.

Step 10: In a bowl, mix together tomato paste, dried mint, paprika, salt, olive oil, pomegranate molasses, and hot water to make the sauce.

Step 11: Pour the sauce evenly over the stuffed onions in the pan.

Step 12: Cover the pan tightly with a wet piece of parchment paper or aluminum foil.

Step 13: Bake for 30 minutes. Then remove the cover and bake an additional 10 minutes until the tops are lightly browned.

Step 14: Allow the dolmas to rest for 15 minutes before serving. Optionally, drizzle with extra pomegranate molasses or lemon juice and serve with yogurt.

Tips & Variations

For a vegetarian option, substitute ground beef with finely chopped mushrooms or lentils.

Using long-grain rice helps keep the filling fluffy and separate inside the onions.

Adding a bit of cinnamon or allspice to the filling can add a warm depth of flavor.

Be gentle when separating onion layers to avoid tearing; removing membranes ensures a better texture.

Serve with a side of tangy yogurt or a simple salad for a complete meal.

FAQs

Can I use regular onions instead of red or white onions?

Yes, you can use any large sweet onions available, but red or white onions are preferred for their mildness and texture that hold well when stuffed.

Is it necessary to pre-cook the rice in the filling?

No, the rice is partially cooked with the meat filling on low heat to soften it before baking. This ensures it finishes cooking perfectly inside the onions during baking.