Turkish Stuffed Onions (Soğan Dolması)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
319 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean
Turkish Stuffed Onions (Soğan Dolması)
Description
This recipe starts by boiling large onions just until they begin to soften, then peeling off several outer layers to use as vessels for stuffing. The inner parts of the onions are chopped and can be added to the filling mixture. The filling itself combines ground beef, jasmine rice, minced garlic, parsley, dried mint, Aleppo pepper, allspice, oregano, tomato and pepper pastes, pomegranate molasses, olive oil, and seasonings to yield a richly spiced and slightly sweet profile.
Each onion layer is generously stuffed and rolled tightly to maintain its shape during baking. The rolls are arranged close together in a ceramic baking dish. A sauce made from tomato paste, hot water, pomegranate molasses, olive oil, and seasonings is poured over the dolmas before they are covered and baked.
Baking softens the onions fully and allows the flavors of the filling and sauce to meld beautifully. Baking uncovered near the end helps thicken the sauce, which can be further reduced on the stovetop if desired for more intensity.
This dish is notable for the interplay of sweet and savory elements and the tenderness of the onion wrapping that encases the flavorful meat and rice filling. It makes a distinctive main or side dish in Turkish cuisine.
Ingredients
Stuffed Onion and Filling
- 6 large onion
- 1 cup jasmine rice
- ½ pound ground beef
- 2 cloves garlic minced
- ½ cup parsley chopped
- 1 tsp dried mint
- 1½ tsp Aleppo pepper
- 1 tsp allspice
- 1 tsp oregano
- 1½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 tbsp pepper paste
- 2 tbsp pomegranate molasses
- ¼ cup olive oil
Sauce
- 3 tbsp tomato paste
- 2 cups water hot
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Bring a pot of water to a boil over medium high heat. Cut the onions halfway through the center and boil for 15 minutes until they start to slightly soften.
- Remove the onions from the water and let them cool for a few minutes. Remove the first 4-5 layers of each onion to make dolma and chop the inner ones and set aside. You can use some of the chopped onion in the filling if desired.
- Make the filling by mixing rice, ground beef, garlic, parsley, mint, Aleppo pepper, allspice, oregano, salt, pepper, tomato paste, pepper paste, pomegranate molasses, and olive oil in a bowl.
- Preheat the oven to 375 degrees F.
- Fill each onion layer with 1 to 1 1/2 tablespoon filling, gently roll it up so the ends overlap and nestle tightly next to each other in a baking dish (ceramic).
- Make the sauce by mixing the tomato paste with hot water, pomegranate molasses, olive oil, salt and pepper. Pour over the dolmas and cover with aluminum foil.
- Bake for 45 minutes. Then, uncover and bake for another 30 minutes until the sauce is reduced and the onions are golden. The stuffed onions are ready once the onions are tender and the filling is fully cooked.
Notes
- Choose large, evenly sized onions like sweet Vidalia for uniform cooking and balanced flavor.
- Boil onions just until their layers begin to soften to keep them pliable for stuffing without becoming mushy.
- Cut onions halfway through the center from top to root to facilitate peeling layers intact for rolling.
- Stuff the onion layers tightly but avoid overfilling to prevent tearing during cooking.
- Arrange stuffed onion rolls snugly in the baking dish to keep them upright and promote even cooking.
- Baste the dolmas halfway through baking to maintain moisture and enhance flavor absorption.
- If the sauce is too thin after baking, reduce it on the stovetop before serving for a more concentrated taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 843mg | 35% |
| Potassium | 421mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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