Stuffed Onions with a Turkish Twist

Ingredients

• 6 medium-sized onions 6 medium-sized onions
• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) lentils 1/2 cup (100g) lentils
• 250g ground meat (optional) 250g ground meat (optional)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon dried mint 1 teaspoon dried mint
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) vegetable or meat broth 2 cups (470ml) vegetable or meat broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 12g
• Fiber: 8g
• Salt: 0.9g

Preparation

1. 1.
   Peel the onions and cut off the tops. Carefully hollow out the onions, leaving a thick outer layer intact.
2. 2.
   Rinse the rice and lentils under cold water. In a bowl, combine the rice, lentils, ground meat (if using), olive oil, tomato paste, cumin, cinnamon, dried mint, black pepper, and salt. Mix well.
3. 3.
   Stuff each onion with the rice and lentil mixture, ensuring they are tightly packed.
4. 4.
   Place the stuffed onions in a large pot. Pour the broth over the onions, ensuring they are fully submerged.
5. 5.
   Cover the pot and bring it to a boil over medium heat. Reduce the heat to low and simmer for about 45 minutes, or until the onions are tender and the filling is cooked.
6. 6.
   Once cooked, carefully transfer the stuffed onions to a serving dish. Garnish with fresh parsley.
7. 7.
   Serve hot and enjoy the flavors of Turkey!

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any impurities.
• Ground meat — If using ground meat, choose lean options such as turkey or chicken for a healthier alternative.
• Onions — When hollowing out the onions, be careful not to cut through the outer layer to ensure they hold their shape during cooking.

Tips & Tricks

• For a vegetarian version, omit the ground meat and increase the amount of lentils and rice.
• Add a squeeze of lemon juice over the stuffed onions before serving for a tangy twist.
• Serve with a dollop of yogurt on top for a creamy and refreshing contrast.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftover stuffed onions can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Sogan-dolma is best served hot, allowing the flavors to fully come together. Garnish each stuffed onion with fresh parsley for a pop of color. Serve as a main course alongside a crisp salad or a side of yogurt for a complete and satisfying meal.

Presentation advice

Arrange the stuffed onions on a platter, ensuring they are evenly spaced and visually appealing. Drizzle some of the cooking broth over the onions for added moisture and shine. Garnish with fresh parsley to enhance the presentation.