13 September 2012

'Sogan Dolma ' - Stuffed Onions


Another Bosnian dish that came from time of Ottoman Empire. 

Ingredients:
3-4 large onion heads
water and 2 tbs vinegar for cooking onions
Stuffing-
2 tbs olive oil 
500 g beef mince
1 small onion, finely diced
2 garlic cloves, crushed
1 tbs paprika
1 tsp salt 
1/2 tsp freshly ground black pepper
8-10 tbs rice (short grain)
2-3 parsley springs, chopped 
2 - 3 cups of stock
oil for pan 
(sour cream and pinch of paprika to serve)
Method:
Peel onions, cut ends, taking off more flesh at root side. Place them in a pan, cover with water and pour vinegar. Bring to boil and cook for 25-30 minutes. Take onions out and let them cool. When cool enough for handling, carefully squeeze onions towards cut side, so you get it's layers (cups). Don't worry if some of them break/split.
Prepare filling- Mix all ingredients well, add 1 cup of stock to it. Take filling by teaspoon and stuff inside of each onion layer (do not over-stuff, rice will expand). Repeat until all stuffing used. Place stuffed onions into an oiled pan (with lid), add the rest of stock. Place dish in  heated oven (190*C)  for 45-50 minutes. When done, take out on a serving plate. Serve with sour cream and a pinch of paprika on each onion.




'Sogan Dolma' - Filovani Luk

Jos jedno Bosansko jelo koje dolazi iz doba Otomanskog carstva.

Potrebno:
3-4 vece glavice luka
voda i sirce za kuhanje luka
2 K maslinovog ulja
500 gr mljevene junetine
1 manji crveni luk, sitno sjeckan
2 cena bijelog luka, protisnuta
1 K paprike mljevene
1 k soli 
1/2 k svjeze mljevenog crnog bibera
8-10 K rize (krace zrno)
2-3 izdanka persuna, sjeckana
2-3 solje 'supe' (ili vode sa vegetom)
ulje za serpu
(vrhnje / kajmak i crvena paprika za serviranje)
Nacin:
Ocistite glavice luka i zasijecite dublje na strani sa korijenom. Stavite ih u posudu, zalijte vodom, dodajte sirce i kuhajte 25-30 minuta. Izvadite ih i prohladite. Kada se mogu uzeti u ruku, lagano stisnite svaki prema odrezanoj strani, tako da unutrasnjost isklizne, ostavljajuci svaki put sloj po sloj luka. Ne brinite ako neki slojevi popucaju.
Pripremite nadjev- Pomijesajte sve sastojke, dodajte 1 solju supe ( ili vode sa vegetom). Kasicicom punite pripremljene slojeve, pazeci da ih ne pretrpate - riza ce se nakuhati. Postavite u serpu (sa poklopcem), zalijte sa preostalom supom i pecite u rerni oko 45-50 minuta na temperaturi od 190*C. Kada je gotovo,  prebacite sogan dolmu na tanjir za posluzivanje i servirajte sa pavlakom / vrhnjem i malo crvene paprike na vrhu.

20 comments:

  1. Nisam se još susrela s ovim jelom, jako je interesantno

    ReplyDelete
  2. Zbilja jako volim luk, a nisam ga još jela punjenog. Ali sve se mora probati i jelo mi se sviđa :)

    ReplyDelete
  3. Cula sam za punjeni luk, ali nikad nisam probala. Ne verujem da bi mi se dopalo jer ne volim tako ceo luk, ali mozda gresim...

    ReplyDelete
  4. Poznato jelo koje ja još nisam pripremila, a odlično mi je ! Super mi kod tebe izgleda, zamišljam još komadić kruha i da pomočim :)

    ReplyDelete
  5. nekako nisam ljubitelj luka, ali vjerujem da je ukusno jer luk ostavi sve arome u nadjevu

    ReplyDelete
  6. Sogan Dolmu sam probala u restoranu i jako, jako mi se svidjelo! Bilo je s kajmakom.
    Baš mi je drago vidjeti ovaj recept kod tebe, to će me dodatno ponukati da konačno doma pripremim ovo odlično jelo.

    ReplyDelete
  7. Wow, I would love to try this with some vegetarian filling..

    ReplyDelete
  8. Фантастично!
    Сипвай по бира и... наздраве:)
    Целувки*)

    ReplyDelete
  9. Sjajno jelo, obožavam Sogan Dolmu!!!

    ReplyDelete
  10. I have never seen these before and what a dish! So yummy looking.
    Pls come to see me at my new blog on mylittleitaliankitchen.com
    I have just moved. Ciao!

    ReplyDelete
  11. Mama pravi, a ja nikako da ga probam kod nje jer je to novo jelo na njenom repertoaru. Verujem da je savršen, jer luk pečen j sasvim nešto drugo. A naziv, Sogan dolma mi je nov. Pamtim!

    ReplyDelete
  12. Nisam nikad probala, ali odlicno izgleda :)

    ReplyDelete
  13. Kod tebe je uvijek mirisno i primamljivo!
    Jasna, svrati na moj blog imaš nasgradicu...

    ReplyDelete
  14. hi jasna, how are you.. my net connection went havoc for 3 weeks and first time i am back to blogging, i am here and happy to be able to bookmark this authentic and delicious looking dish.
    looks unique. have a nice day, your oven ok yet?

    ReplyDelete
  15. Hermoso y exquisito dulce se ve muy tentador,fotos muy lindas,abrazos hugs,hugs.

    ReplyDelete
  16. I'm so excited to try this! Thank you so much for posting. I'm Pakistani American but my husband is originally from Bosnia and once told me his favorite food was his aunts stuffed onions. NOTHING on the internet sounds like hers until I found this! It's going to be his birthday dinner! Wish me luck!

    ReplyDelete
    Replies
    1. Sounds like your husband is going to have a great surprise...good on you! If any question - be free!

      Delete