Sogan dolma

BiH recipes
29.11.2022 agrrazd (0) Comments

Sogan dolma – stuffed onions in sauce. It entices with its smell and taste.

Stuffing

  • 500 gr  ground beef
  • 3 handfuls of rice
  • vegeta
  • sweet peppers
  • pepper
  • 5 tablespoons of oil

Dolmice

  • 8 – 10 onions
  • vinegar

Browned flour

  • 2 tablespoons of flour
  • 1 tablespoons of sweet paprika
  • salt
  • pepper
  • water if needed

 

Meal preparation

Trim the tops of the onion heads. Put the onion heads to cook in water, but be careful not to overcook them. A little vinegar can be added to the water. Remove the pot from the stove, drain the hot water and pour cold water. By pressing with your fingers, press out the casings or rings of the onion – dolma. The first layer with the shell is discarded, and the other layers are used. One onion makes several dolmas
which are filled with stuffing. Mix all the ingredients for the filling (minced meat, vegetables, red pepper, pepper, rice and oil). Tomato puree can be added. Carefully stuff the onion with the topping. Stuffed onion dolmas are placed in a pot and a pot. They put them on the stove and bake for two minutes, then cover them with warm water. Let it simmer at the highest temperature until the water evaporates. Add water until it covers, dolma and let it boil again. Reduce the temperature to medium and cover. They are cooked for about half an hour, but just in case, you can check if the rice is fully cooked. Make a splash. Pour the sauce lightly into the sauce, and let the sauce simmer at a low temperature for another 3-5 minutes.

Serving:


Garnish the cooked dolma with some fresh parsley. Dolma is served with sour milk or sour cream.


Interesting facts about the dish:


During the Ottoman Empire, the recipe reached our region. Combining old eating habits with new ones, they continued to pass on the tradition of preparing this dish. Meanwhile, some details in the preparation and ingredients have been changed in accordance with the new living conditions. 2017. In 2010, the Azerbaijani tradition of making dolma was included in UNESCO’s lists of intangible cultural heritage.