Sogan dolma

Preparation steps

• Trim the tops on the peeled onion heads. Put the onion heads to boil in water to which you have added a little vinegar, but be careful not to overcook them. Remove from the oven, drain the warm and pour cold water. The bulbs must be cool when separating the layers.
• Squeeze the sleeves or layers, ie onion rings - dolma, by pressing with your fingers. From one onion, several dolmas are obtained, which are filled with stuffing. Larger dolmas are filled with fingers, and smaller ones with a toothpick or dessert knife.
• The stuffing is prepared by finely chopping the red onion and mixing it with the minced meat. Add pepper, rice, tomato puree, egg, salt and oil. Mix everything well. Fill each onion shell that you have left whole, stuff the mass of stuffing with your fingers to be consistent and do not fill up to the top, because the stuffing will swell due to the rice, so there is a danger that the dolmas will crack. Arrange the stuffed dolmes in a sherpa, pour warm water so that they are covered and there is another 2-3 cm of liquid over them, add a little vinegar, press from above with a plate or other lid (smaller than a sherpa), and cook for about 40 minutes. . Add a little ale sweet pepper and flour to the cooked dolma, mix well with a little salt water and add to the sogan dolma (although, if you prefer - you can make a classic sprinkling by frying flour and ground pepper in oil).