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
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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.
Blake says
I m not a Chef but enjoy cooking. I found this recipe and now people that had my dish at the NY Eve dinner think I am a chef, LOL. We love onions grilled and sauteed and this recipe shows off wonderful Onions, in Particular Peri and Sons onions. WOW they are Much different than any other onion. You can tell before and after cooking this recipe. Each is consistent. Anyway it is an easy recipe and we will be doing it again with an Italian spin. Thank you Chef Samantha, Again.
Samantha Ferraro says
Thank you Blake for the wonderful feedback and for supporting us throughout the years. Happy New Year, Samantha.