Ultimate Turkish STUFFED ONIONS – How to Make Sogan Dolmasi

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based option that is more affordable.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing good cooking properties.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Dried cranberries are easier to find and often cheaper.

Peel and cut the large onions halfway from root to stem just until the core.

Bring 2 liters water to a boil, add 1 tsp salt add the onions and cook for 15 – 20 mins until softened and translucent.

Let them cool down a bit and carefully peel the layers and remove the thin membranes between the layers.

Peel until you reach the core / bud and set the inner buds aside.

Grate or very finely chop the medium onion and 5 cloves of garlic.

In a mixing bowl, combine 250 g ground lamb with 200 g bulgur.

Add the finely chopped onions, garlic, 2 tbsp red pepper paste, 1 tbsp tomato paste, 2 tbsp pomegranate molasses.

Add 2 tsp sumac, 2 tsp pul biber, 1 tsp isot, 2 tsp dried mint, 1 tsp black pepper, 2 tsp salt and ¼ cup olive oil.

With your hands, mix the ingredients to combine thoroughly until a red colored paste is formed.

Take an onion layer and add 1 tbsp of the filling on one end, roll the onion to form a shell.

Repeat until you run out of the filling or the onions.

Layer the stuffed onions in a baking dish and place the onion buds between the spaces.

Infuse 2 tsp of sumac in hot water for at least 15 mins and set aside.

Drain and set aside the infused water.

In a pan, heat up 1 tbsp olive oil and 1 tbsp tomato paste.

Stir and cook the paste for 2 mins on low heat until the paste is cooked and infused to the oil.

Add 500 ml hot water, sumac infused water and 1 tsp salt.

Stir and bring to a simmer until nicely combined.

Pour the sauce over the stuffed onions and cover the baking dish with a lid or foil.

Bake covered in the oven at 220°C / 430°F in fan-forced setting for 50 mins.

Remove, uncover and brush the tops of the onions with 1 tbsp pomegranate molasses.

Bake another 5 – 10 mins at 200°C / 390°F until the onions are caramelized and the sauce is thickened.

Cooking Techniques

Equipment Needed

Spice Level: