Sogan Dolma

Ingredients for 4 servings:

• ½ kg minced veal or beef
• 5 onions
• salt water
• 5 garlic cloves
• 6 small bell peppers (e.g. pointed peppers)
• 2 carrots, young
• 1 cup rice
• 1 can of tomatoes, pureed
• some salt and pepper
• possibly sweet paprika powder
• some water
• some oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

stuffed onions and peppers, Bosnian-Herzegovinian

4. Cut off the root and stem ends of the onions and blanch them in boiling, lightly salted water for about 10 minutes. Then let them cool and carefully peel off the “onion skins” layer by layer. Finely dice the carrots, the last onion, and the garlic cloves; the garlic can also be crushed. Mix everything well with the meat and rice and season with salt and pepper (or mild red paprika if desired). Add a little water to taste to prevent the mixture from becoming too thick (otherwise the onions will tear very easily). Cut the “lid” off the stem ends of the peppers and fill both the peppers and the onion skins with the mixture. Add a little oil to a pot and add the stuffed vegetables. Spread the passata over the vegetables, add a little warm water until the vegetables are covered, and let everything simmer, covered, over medium heat for about 40 minutes. Cevapcici and toasted (white) bread go very well with it.