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Sogan Dolma

Name: Sogan Dolma
Total time: 90 min
Yield: Serves 4
Cuisine: Bosnia and Herzegovina
Ingredients: 4 (large) Onion; 300g Ground Beef; 50g Rice; 1 tbsp Tomato paste; 1 tsp Paprika; 1 tsp Dried mint; 1 tsp Salt; A pinch Black Pepper; 2 tbsp Sunflower oil; To taste Plain yogurt; 400ml Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐⭐

Onion layers stuffed with ground meat and rice and simmered — an elaborate Bosnian dish from Ottoman times.

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📖 The Story Behind This Dish

Sogan dolma is a stuffed dish using onions (sogan): boiled onion layers are peeled off one by one, wrapped around ground meat and rice, and simmered in tomato sauce. Said to descend from Ottoman court cuisine, it's labor-intensive, so it's made as a feast for celebrations and to break the Ramadan fast.

🌆 Where it's eaten: At dusk during Ramadan in a Bosnian home, a pot packed with stuffed onions simmers to a glossy finish in tomato sauce.

🥕 Ingredients (serves 4)

Onion 4 (large)
Ground Beef 300g
Rice 50g
Tomato paste 1 tbsp
Paprika 1 tsp
Dried mint 1 tsp
Salt 1 tsp
Black Pepper A pinch
Sunflower oil 2 tbsp
Plain yogurt To taste
Water 400ml

👩‍🍳 Instructions

Peel the onions, trim the tops and bottoms, make one vertical slit, boil 10 minutes, and separate the layers.
Mix the ground meat, rinsed rice, paprika, mint, salt, pepper, and chopped onion cores.
Place filling on each onion layer, wrap, and pack snugly into a pot.
Add water with tomato paste dissolved in it and oil, cover, and simmer on low for 1 hour.
Serve with yogurt.

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