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Sogan-dolma

Sogan-dolma

Category: Meat dishes
Sogan-dolma

Ingredients

Bulgur 100 g
Minced mutton 300 g
Bulb onions on demand
Salt, spices taste
Sauce

Cooking method

  • Soak bulgur for an hour.
  • Sogan-dolma
  • Add to mutton or whatever you like minced meat, knead, adding salt and pepper to taste.
  • Sogan-dolma
  • We clean the onion, cut it into two halves lengthwise, it is better to soak the scales in moderately hot water for half an hour, so that it is easier to manage in the future.
  • Sogan-dolma
  • Then we select two scales by size, put one into the other, put the minced meat.
  • Sogan-dolma
  • We put it in a baking dish - it is better if with a lid.
  • Fill with sauce - whatever you like, I had a homemade sauce with vegetables like lecho, my mother wound the cans for the winter.
  • Sogan-dolma
  • We put it in the oven with the lid closed, set it to 200 degrees, bake for 30 minutes. Then we open the lid, smear it with sour cream or soft cheese on top, set the top heating, reduce T to 180 degrees, hold it for another 15 minutes.
  • The idea of ​​this dish is from Stalik Shankishiev, in our performance and with minor changes.

Cooking program:

oven

kavmins
a very interesting recipe, sometimes there are no vegetables at hand for stuffing, but here the onion will come in handy !!! Thank you!
Valkyr
Yes, and easier than wrapping it in cabbage. Sogan is an onion translated from Azerbaijani. Sogan-dolmas will be more precise. But in my book Stalik says "sogan-dolma". I left it that way.
 

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