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Balkan Sogan Dolma | Stuffed Onions with Pork
(0)
80 min
Under an hour
Knuspr-Küche
Ein traditioneller Juwel der Balkan-Küche: Große, zart vorgegarte Gemüsezwiebeln werden schichtweise abgelöst und mit einer saftigen Mischung aus feinem Schweinehackfleisch, Langkornreis, Knoblauch und edelsüßem Paprikapulver gefüllt. In einer aromatischen Brühe mit einem Hauch Tomatenmark sanft geschmort, schmelzen die Zwiebeln förmlich auf der Zunge. Serviert mit kühlem Schmand und frischer Petersilie entsteht ein herzhaftes Soul-Food-Gericht für gemütliche Herbsttage.
Preparation method
Preparation
Peel the onions, trimming both the root end and the top straight so that the onions can stand upright. Bring plenty of water to a boil in a pot and lightly salt it. Add the whole onions and simmer gently for about 6–8 minutes until slightly softened but still holding their shape. Remove and shock in cold water.
Carefully push out the onion layers from the inside out to create individual cups. Finely chop the smallest inner onion hearts that cannot be filled and set them aside for the filling. Peel and finely chop the garlic cloves. Briefly rinse the long-grain rice with cold water.
Filling & Preparation
In a bowl, thoroughly knead together the minced pork, raw rice, finely chopped onion hearts, two-thirds of the chopped garlic, 1 tbsp tomato paste, 1 tsp sweet paprika powder, 1 tsp fine table salt, and 1 pinch of ground black pepper.
Chef's tip
Traditional tip: In Bosnia, sogan dolma is often finished with a splash of lemon juice in the braising liquid – this harmonizes wonderfully with the natural sweetness of the braised onions.
Perfect for prepping ahead: The stuffed onions can be prepared wonderfully a day in advance and will marinate nicely in the refrigerator before braising.
110 min
Masterpiece
