Sogan-dolma is the Bosnian stuffed onion, filled with minced meat and rice; Kibe Mahala serves it as a main course and Inat Kuca in its large sahan.

Wikipedia lists stuffed onions as a traditional dish in Turkey, Armenia and Bosnia, made with onions, minced beef, rice, paprika and spices, and records stuffed onions in Ottoman sources of the 15th century. Kibe Mahala lists sogandolma of onion, minced meat and rice for 25 KM, Nanina Kuhinja serves onions stuffed with meat, and Inat Kuca includes sogan dolma in its Veliki sahan for four people.

Where to eat Sogan-Dolma in Sarajevo

3 editor picks for Sogan-Dolma in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Sogan-Dolma across every city.

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Make it at home

Serves 42 hrIntermediate

Ingredients

  • 8 medium white onions
  • 400g minced beef
  • 150g rice
  • 2 tablespoons paprika
  • Salt, black pepper
  • 1 tablespoon tomato paste
  • 500ml stock
  • 2 tablespoons butter
  • Parsley to garnish

Method

  1. Peel the onions and parboil 5 minutes; cool and core, leaving the outer layers intact.
  2. Chop the cored centres finely and mix with beef, rice, half the paprika, salt and pepper.
  3. Stuff each onion with the mixture, packing firmly.
  4. Heat butter in a heavy pot; whisk in remaining paprika and tomato paste, then add stock.
  5. Place the stuffed onions in the sauce, season and cover.
  6. Simmer on very low heat 75 minutes until rice is cooked through and onions are soft.
  7. Serve with mashed potato and fresh parsley.

Editor tip. Pick sweet white onions in summer; storage onions can be too sharp.