Saucepan@saucepan · Shared this recipeFollowTurkish · dinnerSoğan Dolması – Stuffed Onions With Aromatic Rice And MeatTurkish stuffed onions baked with a rice and lamb filling, served with garlic yoghurt.total1 hr 10 mincook1 hr 10 minservings6Original recipe on ozlemsturkishtable.comKeep this recipeAdd a copy of Soğan Dolması – Stuffed Onions With Aromatic Rice And Meat to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsMain ingredientsmedium to large yellow and red onionsFor the fillingminced/ground lamb – or beef, 20% fatlong or short grain rice, rinsedSmall, core parts of the cooked onions, finely choppedparsley, finely chopped (save 1 tsp for serving)dried mintpomegranate molassesdouble concentrated tomato pasteTurkish red pepper pastewaterolive oilSalt and freshly ground black pepperFor the saucebutter, meltedolive oildouble concentrated tomato pastewaterFor the garlic yoghurtgarlic cloves crushed with salt and finely choppedplain yoghurtStepsClear checksTap an ingredient or step to check it off.1Step 1: Trim both ends of the onions, peel the skin and layer beneath, as it can be tough.2Step 2: Using a knife, make a vertical incision on each onion, until you reach the half point, the core of each onion (this helps to separate the layers, after boiling).3Step 3: Gently place the onions on a large pan of boiling water, partially cover and simmer for 10 minutes; onion layers will soften but not be mushy.4Step 4: Drain the water and place the softened onions on a large tray to cool.5Step 5: Once cool, gently separate the onion layers, discarding the thin membranes on onion layers; take care not to tear the onion layers.6Step 6: Save the smaller core parts of the onions; finely dice them to add to a large bowl, for the filling.7Step 7: Stir in the remaining filling ingredients except the meat.8Step 8: Season (2 tsp salt recommended) and knead with your hands to combine well.9Step 9: Stir in the meat and combine again.10Step 10: Filling needs to be a little loose, hence the addition of water is important.11Step 11: Preheat oven to fan 180C/200C/400F.12Step 12: Have a 30cm diameter round or square baking dish, 6 cm deep.13Step 13: To stuff the onion, take a layer and place about 1 ½ tbsp of the filling on the inner side and roll to seal (it will look like a fat shallot shape.14Step 14: Place on the baking dish.15Step 15: Keep on stuffing and layering each soğan dolması next to one another, quite snug, in one layer.16Step 16: Combine the sauce ingredients, season with salt and pepper and gently pour over the stuffed onions.17Step 17: Cover the dish and bake for 45 minutes.18Step 18: Then uncover and bake for further 15 minutes; most of the sauce would be absorbed and the dolmas have a lovely golden colour with dark brown patches.19Step 19: Cover and let the dolma to rest for 10 minutes.20Step 20: In the meantime, combine the garlic with yoghurt, season to taste.21Step 21: Serve soğan dolması with a little sauce over and sprinkle of parsley and garlic yoghurt aside.getsaucepan.com/r/dd67cfcc-9cfe-40a5-b506-febaee2fd3af · Original: https://ozlemsturkishtable.com/tag/dolma/
