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Sogan Dolma: Stuffed Onion Rolls with Tomato and Pomegranate Sauce Recipe

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★★★★★

4.5 from 110 reviews

Sogan Dolma is a traditional Turkish dish featuring onions stuffed with a flavorful mixture of ground beef, spices, herbs, and rice, baked until tender and infused with a rich tomato sauce enhanced by pomegranate molasses. This comforting and savory recipe blends aromatic herbs and spices for a deliciously unique meal perfect for special occasions or family dinners.

Ingredients

Scale

For the Filling

  • 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

For the Onions

  • 8 large onions (red or white)

For the Sauce

  • 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

Instructions

  1. Make the Filling: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent to develop sweetness. Stir in 1 tablespoon tomato paste and cook for another minute to blend the flavors deeply into the mixture.
  2. Cook the Beef: Reduce the heat to low and add 300 g ground beef. Brown the beef evenly, breaking it apart with a spoon to avoid clumps. The meat will initially release juices then reabsorb them. Stir occasionally for about 6-7 minutes until fully cooked.
  3. Add Rice and Spices: Mix in 225 g uncooked long-grain rice along with 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon red pepper flakes, 1 teaspoon dried mint, and 1½ teaspoons salt. Stir well, then cover and cook over low heat for 5 minutes to lightly cook the rice.
  4. Finish the Filling: Remove the pan from heat. Stir in ½ cup chopped fresh parsley, 2 tablespoons fresh dill, 1 tablespoon fresh mint, 2 cloves garlic, and 1 tablespoon lemon juice. Combine thoroughly and set aside to cool.
  5. Prepare the Onions: Peel the 8 large onions and trim the tops and bottoms. Make a single vertical cut from top to bottom on one side stopping at the center without cutting the onion fully in half. Bring a large pot of water to a boil and add the onions, boiling for about 10 minutes until tender. Drain and let cool until easily handled.
  6. Separate Onion Layers: Gently separate the onion layers without breaking them. Remove and discard the thin white membranes between layers. Reserve small inner layers that are too small to stuff; they can be chopped and added to the filling or stored for later use.
  7. Stuff the Onion Layers: Preheat the oven to 400°F (200°C). Place about a tablespoon of filling inside each onion layer and roll it up tightly. Arrange the stuffed onions seam-side down in a baking pan in a single layer.
  8. Prepare the Tomato Sauce: In a bowl, combine 2 tablespoons tomato paste, 1 teaspoon dried mint, 1 teaspoon paprika, 1 teaspoon salt, 2 tablespoons olive oil, 1 tablespoon pomegranate molasses, and 2 cups hot water. Stir until well mixed to create a flavorful sauce.
  9. Pour the Sauce & Cover: Pour the prepared sauce evenly over the stuffed onions in the baking pan. Cut a piece of parchment paper to fit the pan, wet it under water, squeeze out excess moisture, and tightly cover the pan. Alternatively, use aluminum foil as cover.
  10. Bake the Dish: Bake covered for 30 minutes. Then remove the parchment paper or foil and bake uncovered for an additional 10 minutes until the onion tops are lightly browned and caramelized.
  11. Rest & Serve: Let the stuffed onions rest for 15 minutes before serving to allow flavors to meld. Optionally, drizzle extra pomegranate molasses or lemon juice on top and serve with yogurt on the side for contrast and creaminess.

Notes

  • Use long-grain rice as it cooks up fluffy and doesn’t stick together.
  • When separating onion layers, handle carefully as they can be fragile after boiling.
  • Pomegranate molasses adds a sweet-tart depth; substitute with a mix of lemon juice and honey if unavailable.
  • Leftover small onion layers can enhance soups or stews with extra flavor.
  • Resting the dish after baking improves texture and flavor balance.

Keywords: Sogan Dolma, Turkish stuffed onions, ground beef recipes, stuffed vegetables, baked onion dish, Middle Eastern cuisine

Find it online: https://tastybynova.com/sogan-dolma-stuffed-onion-rolls-with-tomato-and-pomegranate-sauce-recipe/