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    You are in: Home / Recipes / Sogan Dolmasi (Stuffed Onions from Azerbaijan) Recipe
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    Sogan Dolmasi (Stuffed Onions from Azerbaijan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    threeovens's Note:

    Onions are great for stuffing in the winter in place of tomatoes, peppers, and eggplant.

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    Units: US | Metric


    1. 1
      Peel the onions and slice 1/4 inch off the top (save as a lid); use a small paring knife to trim the centers out of the onions (leave 3 or 4 layers intact).
    2. 2
      Mince half of the onion centers that were removed and mix into the meat (the remainder of the removed onion can be saved for another recipe).
    3. 3
      If using rice, boil it in salted water for about 10 minutes.
    4. 4
      Begin browning the meat in butter; add rice if using.
    5. 5
      Also add cinnamon, turmeric, salt, pepper, chopped herbs (if using) to the meat mixture and cook for an additional 5 minutes; remove from heat and let cool.
    6. 6
      Stuff onions with filling and pack tightly into a pan so that they keep their shape and don't spill their filling; replace onion tops.
    7. 7
      Add broth until it comes less than halfway up the sides of the onions (or use water flavored with the saffron); cover pan and simmer until the onions are soft, about 20 minutes.
    8. 8
      Add a sprinkling of cinnamon to the yogurt.
    9. 9
      Serve the dolmas with the yogurt and any pan juices.

    Ratings & Reviews:


    Nutritional Facts for Sogan Dolmasi (Stuffed Onions from Azerbaijan)

    Serving Size: 1 (252 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 186.6
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 5.2 g
    Cholesterol 52.0 mg
    Sodium 191.5 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 2.6 g
    Sugars 7.1 g
    Protein 11.0 g

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