||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013) (Learn how and when to remove this template message)|
|Region or state||Balkans, Levant, Caucasus|
|Cookbook: Sogan-dolma Media: Sogan-dolma|
Sogan-dolma, which means stuffed onions in Turkish (soğan dolması), is a traditional Bosnian dish,See the Talk page! considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yogurt (locally known as Kiselo Mlijeko, literally Sour Milk), black pepper, salt and spices.
The skin being removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so called "shirts" (Old Turk. "dolama(n)" for a special kind of Ottoman robe) for the meat stuffing. The remaining part of onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should be blanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" ("dolme") are boiled slowly at a low heat in broth. The level of liquid should be sufficient to cover the dolmas entirely. Sogan-dolma are usually served with dense natural yogurt.