Ultimate Turkish STUFFED ONIONS – How to Make Sogan Dolmasi

Sogan Dolmasi (Soğan Dolması) is a type of dolma dishes, a stuffed vegetable dish with origins in the Ottoman Empire. Dolma dishes are prevalent across Turkish and Middle Eastern cuisines and have been enjoyed for centuries. In Ottoman times, stuffed vegetables were a symbol of abundance and creativity in the kitchen. While dolma can be made with peppers, zucchini, eggplants, and grape leaves (usually called sarma as they are rolled), this version features large onions as the star ingredient, stuffed with a rich lamb and bulgur filling.

This particular version, common in southeastern Turkey, is beloved for its balance of spicy, tangy, and savory flavors, enhanced by pomegranate molasses and red pepper paste (biber salcasi), which are staples in the region. The sauce, made with infused sumac, gives it an extra tang, bringing out the sweetness of the onions while making each bite burst with flavor.

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Ingredients:
• 6 – 7 large onions + 1 medium onion
• 250 g ground lamb (alternatively ground lamb)
• 200 g / 1 cup bulgur (optionally use 1 cup rice)
• 2 tbsp red pepper paste (biber salcasi)
• 1 tbsp tomato paste
• 5 cloves of garlic
• 3 tbsp pomegranate molasses
• 2 tsp pul biber (Turkish chili / red pepper flakes)
• 1 tsp isot pepper (optional)
• 2 tsp dried mint
• 2 tsp sumac
• 1 tsp black pepper
• 3 tsp salt
• 1/4 cup olive oil
For the sauce:
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 500 ml water
• 2 tsp sumac (infused in 1/2 cup hot water)
• 1 tsp salt
Instructions:
1. Peel and cut the large onions halfway from root to stem just until the core
2. Bring 2 liters water to a boil, add 1 tsp salt add the onions and cook for 15 – 20 mins until softened and translucent
3. Let them cool down a bit and carefully peel the layers and remove the thin membranes between the layers
4. Peel until you reach the core / bud and set the inner buds aside
5. Grate or very finely chop the medium onion and 5 cloves of garlic
6. In a mixing bowl, combine 250 g ground lamb with 200 g bulgur
7. Add the finely chopped onions, garlic, 2 tbsp red pepper paste, 1 tbsp tomato paste, 2 tbsp pomegranate molasses
8. 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
9. With your hands, mix the ingredients to combine thoroughly until a red colored paste is formed
10. Take an onion layer and add 1 tbsp of the filling on one end, roll the onion to form a shell
11. Repeat until you run out of the filling or the onions.
12. Layer the stuffed onions in a baking dish and place the onion buds between the spaces.
Sauce:
13. Infuse 2 tsp of sumac in hot water for at least 15 mins and set aside
14. Drain and set aside the infused water
15. In a pan, heat up 1 tbsp olive oil and 1 tbsp tomato paste
16. Stir and cook the paste for 2 mins on low heat until the paste is cooked and infused to the oil
17. Add 500 ml hot water, sumac infused water and 1 tsp salt
18. Stir and bring to a simmer until nicely combined
19. Pour the sauce over the stuffed onions and cover the baking dish with a lid or foil
20. Bake covered in the oven at 220°C / 430°F in fan-forced setting for 50 mins
21. Remove, uncover and brush the tops of the onions with 1 tbsp pomegranate molasses
22. Bake another 5 – 10 mins at 200°C / 390°F until the onions are caramelized and the sauce is thickened
23. Optionally garnish with chopped parsley, serve with yogurt and enjoy!

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