These Turkish stuffed onions are filled with a flavorful and savory beef and rice mixture and simmered in a tangy tomato-pomegranate sauce. Every bite offers tender, sweet onions wrapped around a spiced filling, making this a comforting dish with bold Middle Eastern flavors
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About This Recipe
These Turkish stuffed onions, or Soğan Dolması, are a beloved dish in Turkish and Middle Eastern cuisine, known for their rich, tangy, and aromatic flavors.
Each onion petal is filled with a spiced beef and rice mixture and layered in a deeply flavorful tomato-pomegranate sauce that brings a balanced sweetness and acidity to the dish.
Add a dollop of creamy cucumber yogurt dip for a pop of brightness and serve alongside a fresh fattoush salad.
📋 Ingredients
- Sweet Yellow Onions: These are essential for both flavor and structure. Boiling softens them so you can separate the layers, which become delicate, almost buttery when baked.
- Ground Beef: Look for ground beef with at least 10% fat for the best flavor and texture. You could also substitute with ground lamb or a combination of both for even richer flavor.
- Jasmine Rice: Rinsing the rice removes excess starch, helping it stay fluffy and light inside the filling.
- Garlic: Adds a robust, aromatic note that pairs well with the beef and spices.
- Tomato Paste: Intensifies the savory flavors in both the filling and sauce.
- Pomegranate Molasses: Tart and tangy, pomegranate molasses gives this dish its distinct flavor and is also fantastic drizzled over fried halloumi cheese.
- Lemon Zest: Adds a fresh citrus note that brightens the filling and balances the richness. If fresh lemon isn’t available, ½ teaspoon of sumac is a great substitute
- Spices (Paprika, Allspice, Black Pepper): A blend of warmth and mild heat. You can also use smoked paprika for a smokier flavor.
- Fresh Parsley and Mint: These herbs add a refreshing element to the filling, balancing the savory flavors and offering a pop of color for garnish.
See recipe card for full information on ingredients and quantities.
Add a few Mediterranean spices to this printable Mediterranean shopping list to stock your pantry!
🍋 Substitutions and Variations
- Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
- Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.
⏲️ Instructions
Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely.
Cook the Onions: Boil the onions for 15-20 minutes, until the layers can easily separate.
Assemble the Stuffed Onions: Separate the layers of the onions and place 1 heaping tablespoon of the meat mixture into each onion layer.
Wrap the Filling: Roll the onion layer around the filling, creating a small onion parcel.
Arrange the Stuffed Onions: Place each stuffed onion seam side down, tightly packed, into a baking dish and pour the tomato sauce evenly over the stuffed onions.
Bake the Onions: Cover and bake at 400 degrees Fahrenheit for 45 minutes, then remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
📍 Recipe Tips
- Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
- Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.
- Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
Serving Suggestions
Serve these Middle Eastern stuffed onions with a side of fluffy basmati rice or a simple tabbouleh salad.
A drizzle of lemon herb tahini or a dollop of plain yogurt makes for a lovely contrast, and garnish with of chopped fresh parsley or pomegranate seeds for a pop of color.
More Turkish Recipes To Try
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Turkish Stuffed Onions
LittleFerraroKitchen.com
Ingredients
Onions and Filling
- 6 Peri and Sons Sweet Yellow Onions
- 1 pound ground beef
- ¾ cup Jasmine rice rinsed well
- 2 garlic cloves finely chopped
- 2 tablespoons Tomato paste
- 2 tablespoon pomegranate molasses
- 1 tablespoon lemon zest
- 1 teaspoon Kosher salt
- 1 teaspoon Paprika
- ½ teaspoon Allspice
- ½ teaspoon ground black pepper
- Small bunch of fresh parsley leaves finely chopped + more for garnish
- 2-3 sprigs fresh mint leaves finely chopped
Tomato Sauce
- 2 ½ cups water
- ¼ cup tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon Kosher salt
Instructions
- Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely and boil the onions for 15-20 minutes, until the layers can easily separate.
- Make the Filling: While the onions are boiling, prepare the meat filling. In a large bowl, combine the ground beef, rinsed rice, garlic, tomato paste, pomegranate molasses, lemon zest, salt, paprika, allspice, black pepper, parsley, and mint. Mix well to combine.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Assemble the Stuffed Onions: Once the onions are done, drain them and allow them to cool for at least 10 minutes. Carefully separate the layers of the onions. Place 1 heaping tablespoon of the meat mixture into each onion layer, then wrap the layer around the filling. Place each stuffed onion seam side down, tightly packed, into a baking dish.
- Make the Tomato Sauce: In a separate bowl, whisk together the water, tomato paste, pomegranate molasses, and salt until smooth. Pour the sauce evenly over the stuffed onions.
- Bake the Onions: Cover the dish and bake for 45 minutes, until the sauce has slightly reduced and the onions are tender. Remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
- Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped parsley and serve warm.
Notes
-
- Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
- Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.
- Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
- Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
- Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.
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