Soğan Dolması | Turkish Stuffed Onions

Traditional Turkish stuffed onions filled with seasoned ground beef and rice, gently simmered in a rich tomato-butter sauce.

98Min

4Servings

485Cal

MediumLevel

Gluten freeKid friendlySpicy 2/5halal

#stuffed vegetables#comfort food#traditional#beef#rice

Equipment

Knife

Cutting Board

Pot

Bowl

Plate

Colander

Ladle

Mixing Spoon

Stove

Oven

Parchment Paper

Ingredients

Main Ingredients

onions (large)

2 pcs

Filling

ground beef (medium-fat)

200 g

baldo rice (washed)

180 g

garlic cloves (minced)

2 pcs

tomato (grated)

2 tbsp

tomato paste

1 tbsp

olive oil

75 ml

butter

1 tbsp

salt

2 tsp

black pepper

1 tsp

red pepper flakes

1 tsp

sweet paprika

1 tsp

sumac

1 tsp

parsley (finely chopped)

0.5 bunch

Sauce

tomato paste

1 tbsp

butter

1 tbsp

olive oil

2 tbsp

hot water (hot)

500 ml

Instructions

Prepare the onions

Peel the onion skins and make a single lengthwise cut without cutting all the way through.

5 min

Large, firm onions are easier to peel and stuff

Blanch the onions

Boil the onions in salted water for 8-10 minutes until they soften, then cool and carefully separate the layers.

12 min100°Ctimer 10 min

The onions should be soft but not falling apart - they need to hold their shape for stuffing

Mix the filling

Combine all filling ingredients raw and mix thoroughly.

5 min

Mix until evenly distributed - the rice will cook inside the onions

Stuff the onions

Place 1-2 teaspoons of filling in each onion layer and roll without squeezing too tightly.

10 min

Don't overstuff - leave room for the rice to expand during cooking

Arrange the stuffed onions

Pack the stuffed onions tightly in the pot in a single layer.

3 min

Pack them snugly so they don't unravel during cooking

Prepare and pour the sauce

Mix the sauce ingredients and pour over the stuffed onions.

3 min

The liquid should just cover the onions

Cover and simmer

Cover with wet parchment paper and bring to a boil, then reduce heat and simmer.

50 minLow heattimer 50 min

The rice should be completely soft when done - check after 45 minutes

Optional browning

For the last 10 minutes, remove the cover and bake at 200°C to brown the tops.

10 min200°Ctimer 10 min

This step creates a nice golden color and slightly crispy tops

Original recipe

InstagramRecipe by @busezeynep

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop with a splash of water

Store covered in refrigerator. Reheat gently to avoid drying out the rice filling.

Notes

• For extra aromatic flavor, add 1 tsp pomegranate molasses and 1 tsp cinnamon to the filling

• Serve with garlic yogurt and lemon wedges on the side

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