Entree: Bosnia and Herzegovina – Northern Culinary Region – Sogan-dolma (Hollowed and stuffed baked onions filled with seasoned minced meat and rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Additional 10 min

Total 1 hr 50 min

Ingredients

- 6 large yellow onions (about 2 lb / 900 g total)
- 1 lb (454 g) ground beef
- 1/2 lb (225 g) ground lamb (optional; can use all beef)
- 3/4 cup (150 g) long-grain rice, rinsed
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) fine sea salt, divided
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- 2 tbsp (30 ml) water (for sealing onion cores while parboiling)

Instructions

1. Preheat oven to 350°F (175°C). Trim roots and tops from the large onions and peel. Leave enough base to hold layers together.
2. Bring a large pot of water to a boil. Add the whole onions and simmer 8–10 minutes until layers soften but onions still hold shape. Remove and let cool slightly. When cool enough to handle, core each onion from the root end, leaving a 1/2-inch base to hold the layers; reserve cored centers.
3. In a skillet over medium heat, warm olive oil and butter. Add the finely chopped small onion and garlic; sauté 4–5 minutes until softened. Add ground beef and lamb; cook, breaking up meat, until just browned. Stir in paprika, half the salt, pepper, and tomato paste; cook 1–2 minutes.
4. Remove skillet from heat and stir in rinsed rice, chopped parsley, and reserved cored onion centers finely chopped. Adjust seasoning with remaining salt and mix until combined — the filling should be slightly loose as rice will cook in the pot.
5. Stuff each hollowed onion with the meat and rice mixture, pressing gently but not overfilling. Place stuffed onions snugly in a medium baking dish or deep ovenproof skillet.
6. Combine crushed tomatoes and stock; pour around (not directly over) the onions. Add bay leaf. Cover tightly with a lid or foil and bake 45–60 minutes, until onions are very tender and rice is cooked through. Check at 45 minutes and add up to 1/2 cup (120 ml) extra stock if drying.
7. Remove from oven, discard bay leaf, and drizzle lemon juice over the dolma if using. Serve hot with some of the tomato-broth spooned over each portion.