Sogan dolma — onions stuffed with beef and rice
Soft onion layers wrapped around a paprika-seasoned beef and rice filling.
Active time1 h
Cooking1 h
Total1 h 45 minResting : 10 min
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Ingredients
- 2 garlic cloves
- 5 onions
- 1 tbsp fresh parsley
- 454 g raw minced beef
- 1 tbsp tomato purée
- 1000 ml water
- 2 tbsp neutral oil
- 1 tsp sweet paprika
- ½ tsp ground black pepper
- 60 g uncooked long-grain rice
- 1 tsp salt
- 60 ml white wine vinegar
Preparation
Peel the onions and cut through one side to the centre without halving them. Boil in a saucepan of water with the vinegar for about 15 minutes, until the layers separate without tearing. Drain and cool for 10 minutes. Carefully separate the large layers and chop the small centres.
5 onions60 ml white wine vinegar- knife
- chopping board
- saucepan
- colander
Peel and chop the garlic. Wash and chop the parsley, then measure the listed amount. Rinse and drain the rice. Mix the beef, raw rice, garlic, tomato purée, paprika, parsley, salt and pepper in a bowl.
2 garlic cloves1 tbsp fresh parsley454 g raw minced beef1 tbsp tomato purée1 tsp sweet paprika½ tsp ground black pepper60 g uncooked long-grain rice1 tsp salt- knife
- chopping board
- colander
- mixing bowl
- spoon
Oil the base of a casserole and spread the chopped onion centres over it. Put a little filling on each large layer and roll loosely to allow the rice to expand. Pack the rolls side by side in the pot, seam-side down.
2 tbsp neutral oil- lidded casserole
- spoon
Pour the water carefully down the side without disturbing the rolls. Bring to a gentle simmer, cover and cook over low heat for about 35 minutes. The rice in the centre should be tender and the meat filling cooked through. Check a roll for both before serving with the cooking juices.
1000 ml water- lidded casserole
- spoon
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration