SOGAN DOLMA (STUFFED ONIONS)
Make and share this Sogan Dolma (Stuffed Onions) recipe from Food.com.
Provided by Food.com
Categories Onions
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Serving suggestions: cold sour cream, cucumber salad.
- Preheat the oven to 450 degrees F.
- Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes.
- Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands.
- Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours.
- To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.
Nutrition Facts : Calories 781.6, Fat 37.6, SaturatedFat 13.9, Cholesterol 154.2, Sodium 183, Carbohydrate 57.8, Fiber 5.2, Sugar 2.7, Protein 48.9
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
DOLMA (ALGERIAN STUFFED VEGETABLES)
This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.
Provided by Cookie16
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel the zucchini and potatoes.
- Chop the stem off the zucchinis.
- Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
- Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
- Carefully scoop out each potato in the same manner but save the scooped out portion.
- Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
- Stuff the meat mixture into the potatoes and zucchini, loosely.
- Heat oil in large pan and saute onion and lamb together.
- Add the water and bring to boil over medium high heat.
- Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
- Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
- Remove from heat and add lemon juice and 1 tbsp parsley.
Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6
MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)
Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.
Provided by danicaj1987
Categories Fruits and Vegetables Vegetables
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
- Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
- Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
- Meanwhile, hollow out bell peppers, eggplants, and zucchini.
- Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
- Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!
Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g
STUFFED ONIONS
These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.
Provided by Kay Chun
Categories grains and rice, vegetables, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
- Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
- In a small bowl, combine saffron and lemon juice, and let sit.
- Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
- Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
- Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
- Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
- Garnish with parsley and drizzle with oil. Serve warm.
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
More about "sogan dolma stuffed onions recipes"
SOGAN DOLMA (STUFFED ONIONS) RECIPE | SBS FOOD
From sbs.com.au
3.1/5 (12)Servings 4-6Cuisine BosnianCategory Main
SOGAN DOLMA (STUFFED ONIONS) : RECIPES - COOKING …
From cookingchanneltv.com
Category Main-DishTotal Time 2 hrs 30 mins
BEEF-STUFFED ONIONS RECIPE (SOGAN DOLMA) | ALL THAT'S JAS
From all-thats-jas.com
5/5 (5)Total Time 1 hrCategory Main CourseCalories 476 per serving
- Cut off the ends of onions and peel off the papery layers. Place the onions into a Dutch oven or a large pot, cover with water, and add 1/4 cup vinegar. Bring to a boil and cook until soft but not falling apart, about 15 minutes. Remove the onions from the water and let them cool enough for handling.
- Separate onion layers without tearing by gently squeezing out ring after ring (see recipe notes for tips). Set aside the larger rings and chop the smaller, inside rings.
- In a medium bowl, combine 1 pound ground beef, 1/3 cup rice, one egg, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 tablespoon salt or Vegeta, and 1/2 tablespoon black pepper. Mix gently with clean hands until just incorporated.
DOLMA RICE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
DOLMA (GRAPE LEAVES STUFFED WITH RICE) | SAVEUR
From saveur.com
ONION DOLMA (STUFFED ONION WITH GROUND BEEF) - KIRIAN
From kiriangoods.com
BOSNIAN FOOD GUIDE: WHAT TO EAT IN BOSNIA - BACKPACK ADVENTURES
From backpackadventures.org
DOLMA RECIPE- DELICIOUS TURKISH GRAPEVINE ROLLS IN 1 HOUR
From thefoodhog.com
TOLMA (DOLMA) – STUFFED VINE LEAVES | GEORGIAN RECIPES
From georgianrecipes.net
DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
From balkanlunchbox.com
FREE DOWNLOAD WALLPAPER HD: SEPTEMBER 2012
From free-hdpaper.blogspot.com
STUFFED ONIONS SOGAN DOLMASI(VEGETARIAN) - YOUTUBE
From youtube.com
IRAQI STUFFED ONIONS (DOLMA MAHSHI) | SAVEUR
From saveur.com
DOLMA MAHSHI (IRAQI STUFFED ONIONS) - RIVERVIEW FARMS
From grassfedcow.com
HOMEMADE DOLMA {STUFFED GRAPE LEAVES} - BELLY FULL
From bellyfull.net
SOGAN DOLMA (STUFFED ONIONS) | RECIPE | RECIPES, ONION RECIPES, …
From pinterest.com
WHAT DOES SOGAN-DOLMA MEAN - DEFINITION OF SOGAN-DOLMA
From findwords.info
BEST BOSNIAN FOOD: 20 TRADITIONAL THINGS TO EAT & DRINK
From wander-lush.org
SOGAN DOLMA | RECIPES WIKI | FANDOM
From recipes.fandom.com
IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) - HUNGRY PAPRIKAS
From hungrypaprikas.com
DOLMA MAHSHI – IRAQI STUFFED ONION - MASTERCOOK
From mastercook.com
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST SOGAN DOLMA IN SARAJEVO RESTAURANTS, SPRING 2022
From restaurantguru.com
SOGAN-DOLMA | TRADITIONAL GROUND MEAT DISH FROM BOSNIA AND …
From tasteatlas.com
SOGAN DOLMA | TRADITIONAL BOSNIAN CUISINE | WORLD FOOD STORY
From worldfoodstory.co.uk
DOLMA - WIKIPEDIA
From en.wikipedia.org
BEEF-STUFFED ONIONS RECIPE (SOGAN DOLMA) | ALL THAT'S JAS
From pinterest.ca
BAKED ONIONS WITH RICE, APPLE, AND NUT STUFFING RECIPE - COOKING …
From cookingchanneltv.com
RED ONIONS STUFFED WITH RICE - LIDIA
From lidiasitaly.com
PERFECT MEAT STUFFED ONIONS RECIPE | HOW TO MAKE STUFFED …
From youtube.com
EASTER LAMB SOUP WITH DOLMA RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED STUFFED ONIONS WITH RICE AND GROUND BEEF - GIVE RECIPE
From giverecipe.com
TOLMA – STUFFED CABBAGE LEAVES | GEORGIAN RECIPES
From georgianrecipes.net
BEEF-STUFFED ONIONS RECIPE (SOGAN DOLMA) | ALL THAT'S JAS
From pinterest.co.uk
DELICIOUS BEEF AND LAMB RECIPES | ALL THAT'S JAS
From all-thats-jas.com
SOGAN DOLMA (STUFFED ONIONS) | RECIPE | RECIPES, BOSNIAN RECIPES, …
From pinterest.co.uk
CABBAGE DOLMA | ASSYIAN DOLMA'T CHALAMA - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
22+ MOST EXCITING BOSNIAN FOODS YOU’VE GOT TO TRY 2022
From lacademie.com
DOLMA DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
AUTHENTIC DOLMA RECIPE (STUFFED GRAPE LEAVES) - UNICORNS IN THE …
From unicornsinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love