Turkish-Inspired Stuffed Onions (Soğan Dolması) by @fitgreenmind

1h20
Hard

4 servings

🧅

6

Onion

🫘

190 g

Red Lentils

🌿

30 g

Parsley

🧄

9 g

Garlic

🍅

90 ml

Tomato Paste

🫒

60 ml

Olive Oil

🍋

60 ml

Lemon Juice

🍯

30 ml

Pomegranate Syrup

🧂

9 g

Salt

🌶️

1 g

Black Pepper

🟥

5 g

Paprika

🟤

2 g

Cumin

🟫

2 g

Ground Coriander

🟤

0.7 g

Cinnamon

💧

550 ml

Water

🍅

3 tbsp

Tomato Paste

🍋

1 tbsp

Lemon Juice

🍯

1 tbsp

Agave

🧂

Salt

🌶️

1 tsp

Paprika

🫒

1 tbsp

Olive Oil

🥣

240 g

Garlic Yogurt

Preparation Steps

  1. Step 1/15

    Preheat the oven to 400°F (200°C).

  2. Step 2/15

    Trim both ends from the 6 large onions and make one lengthwise cut through each onion to its center.

    large onions
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Boil the onions in water for 15 minutes until the layers soften.

    large onions
    water
    🍲large pot

  4. Step 4/15

    Drain the cooked onions and let them cool until safe to handle.

    large onions
    🥣colander

  5. Step 5/15

    Combine 190 g red lentils, chopped parsley, chopped garlic, 3 tbsp tomato paste, 2 tbsp olive oil, 3 tbsp lemon juice, and 1 tbsp pomegranate syrup in a mixing bowl.

    red lentils
    parsley
    garlic
    tomato paste
    olive oil
    lemon juice
    pomegranate syrup
    🥣mixing bowl
    🥄spoon
    🥛measuring cups
    🥄measuring spoons

  6. Step 6/15

    Season the lentil filling with 1 tsp paprika, ground cumin, ground coriander, ground cinnamon, salt, and black pepper.

    paprika
    ground cumin
    ground coriander
    ground cinnamon
    salt
    black pepper
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  7. Step 7/15

    Mix the lentil filling thoroughly until all ingredients are evenly combined.

    red lentils
    parsley
    garlic
    tomato paste
    olive oil
    lemon juice
    pomegranate syrup
    salt
    black pepper
    paprika
    ground cumin
    ground coriander
    ground cinnamon
    🥣mixing bowl
    🥄spoon

  8. Step 8/15

    Carefully separate the softened onions into individual layers, keeping each layer intact.

    large onions

  9. Step 9/15

    Spoon 1 tbsp lentil filling into each onion layer and roll it into a compact pocket.

    large onions
    red lentils
    🥄spoon

  10. Step 10/15

    Arrange the stuffed onion pockets seam-side down in an oven-safe skillet.

    large onions
    🍳oven-safe skillet

  11. Step 11/15

    Whisk 550 ml water, 3 tbsp tomato paste, 1 tbsp lemon juice, 1 tbsp pomegranate syrup, 1 tbsp olive oil, 1 tsp paprika, and salt in a second mixing bowl.

    water
    tomato paste
    lemon juice
    pomegranate syrup
    olive oil
    paprika
    salt
    🥣mixing bowl
    🥄spoon
    🥛measuring cups
    🥄measuring spoons

  12. Step 12/15

    Pour the tomato sauce evenly over the stuffed onions.

    water
    tomato paste
    lemon juice
    pomegranate syrup
    olive oil
    paprika
    salt
    🍳oven-safe skillet

  13. Step 13/15

    Cover the skillet with its lid and bake the stuffed onions for 30 minutes.

    large onions
    🍳oven-safe skillet
    🫕lid

  14. Step 14/15

    Remove the lid and bake for 10 to 15 minutes until the sauce is reduced and the onion edges lightly brown.

    large onions
    🍳oven-safe skillet
    🫕lid

  15. Step 15/15

    Serve the stuffed onions warm with garlic yogurt.

    garlic yogurt
    🥄spoon

Composition

Ingredients

Types

Legumes, Herbs, Vegetables, Condiments, Oils, Fruits, Sweeteners, Seasonings, Spices, Liquids, Dairy

Ingredients

Onion, Red lentils, Parsley, Garlic, Tomato paste, Olive oil, Lemon juice, Pomegranate syrup, Salt, Black pepper, Paprika, Cumin, Ground coriander, Cinnamon, Water, Agave, Garlic yogurt

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-fiber, Plant-based

Calories

410 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 62g, Fat: 12g, Fiber: 15g, Sugars: 15g

Nutritional Information

Minerals

Iron: 5mg, Potassium: 760mg, Calcium: 180mg, Magnesium: 65mg

Vitamins

Vitamin C: 25mg, Vitamin A: 100µg, Folate: 170µg, Vitamin K: 80µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large pot, colander, mixing bowl, spoon, measuring cups, measuring spoons, oven-safe skillet, lid

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Dinner, Family Meal, Meatless Monday

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish, Mediterranean, Balkan, Greek

Geographic

Turkey, Marmara

Various

Aspect

Texture

Tender, Soft, Juicy, Creamy

Flavors

Savory, Tangy, Sweet, Earthy, Herbal, Warm-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Cool completely before refrigerating,Store garlic yogurt separately), freezer : 2 to 3 months (Freeze without garlic yogurt,Use a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)