Ground Beef & Rice Stuffed Onions (Sogan Dolma) | Recipe Club
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- Опубліковано 16 лип 2024
- We're taking a beautiful, traditional dish of beef-and-rice-stuffed onions braised in tomato sauce, and seeing how far we can push it. Can you make this 2-hour dish in...20 minutes? Can you make it for less than SIX BUCKS? If the apocalypse happens tomorrow, can you still make it using only SHELF-STABLE ingredients? Recipe Club is here to answer all your hard-hitting onion-related questions, natch.
H/T Haris Jebrini for sending in this recipe (below)!
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SOGAN DOLMA
by Haris Jebrini
This is a traditional Bosnian dish that came about during ottoman rule. My grandmother made it until she just couldn’t be bothered to mess with the onion process. You can find this in a bunch of lunch counter in and around Bosnia.
INGREDIENTS:
1 lb. of 80/20 beef
230g rice
Garlic
Salt and pepper
5-6 onions that are about the size of your fist. You’d waste a lot from big ones, and small ones would be a pain to fill
Chicken stock
Tomato sauce
Flour
Oil
Paprika
Sour cream
METHOD:
Pre heat your oven to 400ºF
Peel and cut the root off of the onions. Place in a pot and cover with water. Bring up to a simmer and cook for 15 minutes.
Rinse the rice until water runs clear. Then let soak for 15 minutes.
Once the onions are soft. Poor out the hot water and poor in cold water to stop cooking. Be gentle because you don’t want them to fall apart.
Once the onions are cool, give them a squeeze to pop out the individual layers of onion. You can drain the rice at this point too.
Take the smaller or broken up onion layers, dice them and sauté in oil or butter until translucent. Add garlic, salt, pepper (here we’d traditionally also use a very Eastern European seasoning blend called Vegeta but I’m sure savory salt would be great, just get your msg in there maybe some bouillon powder). Let the mixture cool a bit and you can add the rice to this. Then you can add your beef to this and mix it thoroughly since it will be your farce. Don’t let the fat emulsify though. We aren’t trying to make a dense sausage texture.
Now you can fill as many onion rings to fill out a baking dish. Keeping one layer of onions in there. Keeping them all nicely packed to support themselves as they bake.
A traditional addition is a roux you make with oil, flour, and a tablespoon of paprika. You’d then pour your stock into that. Or if you don’t want to bother you can just use stock. Either way you’ll pour your liquid around the onions to just over half way up the side of the onions. Cover with foil. Bake at 400f for 30-45 minutes. Then uncover. Bake until the top is browned.
Serve with sour cream and bread.
#davidchang #recipeclub #bosnianfood
I’m dying at the classical music when the “final dish” comes together. 🤣 Good job CY!! Also, loved that jumbo pan w the cook-and-look lid. Wondering if Momofuku will come out w cookware 🤔
LOL, the music cue chose itself for the moment. You should check out our io line from Meyer. Link in description!
The crying face had me dying. Was wondering if you can just cut the onion in half and stuff the halves so it’s easier for prep and cooking through?
I mean, that sounds incredibly smart! Please try and report back…these were our first four tries making sogan dolma, and it was really, really delicious.
Bosnia, Good on you!! 😂
🇧🇦🇧🇦🇧🇦🤤
Gonna stuff my onions from my garden next spring!
We're still going through them now!
Good stuff.
Amazing! This is truly a delicious dish, and using home grown onions is like the sour cream icing on the sogan dolma.
loving these videos !! wish some of this footage was included when the spotify episodes came out 👀
Thanks for sharing that nice comment!! It would be super fun to be able to blend the pod and the home cooking footage, but gets tricky with the audio quality/consistency for those that are only listening to the pod, not watching. We appreciate your support!!
That garlic trick is very smart! I am going to do this going forward. Also, I have so much empathy for Rachel having to eat this.. that beef was vile. I don't know how that man can't stop eating it....
Bosnian food is amazingly flavorful! By the way, the correct pronunciation of Vegeta in the Balkans where it originates is with a hard "g" like in golf.
Think you could do it shelf stable , make a bechamel heavy on onion powder with olive oil and powdered milk , make it thick an line a muffin tin with it bake it then fill with whatever canned beef , onion powder , sorta already cooked rice ect.. mixed together an bake it again . might not taste to good but pretty sure you could hide it on somebody's shelf in a stable and would taste the same years later 🙂
Would have been nice to see how Dave did his...
This seems kind of confusing. You have this and the podcast as two separate things. We get the cooking that we have been all eagerly waiting for as avid podcast listeners but then don’t get the magic that is the podcast. It just seems confusing to not have them together. And would probably save Ying time if he doesn’t have to host a podcast recipe club and a UA-cam recipe club.
Just want to give people multiple entry points to what we're doing over here! Thanks for thinking about Chris, though. He's feeding off the vibes here! ✊
PARDON MY LANGUAGE:BULLSHITE!!!!
THE ORIGINAL RECIPE IS TURKISH,AND THE ONIONS ARE WRAPPED AND STUFFED UP IN INDIVIDUAL LAYERS PER ITEM!!!!!
ofc bosnia and other ex-ottoman countries will have Turkish origin dishes. That’s what centuries of occupation does.