ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 2 dry onions, very finely chopped
- 1/2 kilo ground beef
- 1½ cups Carolina rice
- 1 ripe tomato
- 2 tbsp parsley
- 1 tsp cumin
- 1 cup olive oil
- 2 eggs
- 1 large lemon
- 1 tsp cornflour
Περιγραφή
Sogánia, or sougánia, or otherwise onion dolmades, are one of the most popular ouzo meze dishes of the island. Their name comes from the Turkish word “sogan,” which means onion. Sogánia are dolmades made from onion leaves with a filling of ground beef, rice, garlic, tomato paste and fresh tomato, parsley, spices and cumin. They are cooked all over the island, with various variations. In the past, they used white water-onions from Samos; however, they can be made with all types of onions. Wide ones are preferred rather than elongated ones, because they are easier to wrap. The sweetness of the onion makes the rice melt-in-the-mouth, the vinegar makes them crunchy and the cumin makes them spicy and Oriental.
Εκτέλεση
First clean the onions with a knife and score them halfway through with a vertical cut. Boil them in salted water for 10–15 minutes, until they open slightly and the layers of the onion separate. Remove them with a slotted spoon and let them cool so you can handle them. Once they have cooled, start separating the layers of the onion (each onion yields as many dolmades as it has layers). In a bowl put the filling ingredients: dry onion, minced meat, rice, grated tomato, parsley, cumin and half the olive oil. Add and knead the ingredients very well. Fill each onion layer one by one and roll it into a dolma. Place the sougánia with the seam side down in the pot, in rows, close together. When you have used all the ingredients, place the cores of the boiled onions in the pot, drizzle with the remaining olive oil and cover the dolmades with a plate, placing it upside down with a weight on top so they do not “dance” and open while boiling. Cover the sougánia with hot water and when they come to the boil lower the heat and simmer for 30 minutes. Turn off the heat.
For the avgolemono: Dissolve the cornflour in the lemon juice. Whisk the whites and yolks together with a whisk. Add the lemon with the cornflour and, little by little, dilute with stock from the sougánia. Pour it over and leave the dish over very low heat to come to a single boil for 2–3 minutes.
For the avgolemono: Dissolve the cornflour in the lemon juice. Whisk the whites and yolks together with a whisk. Add the lemon with the cornflour and, little by little, dilute with stock from the sougánia. Pour it over and leave the dish over very low heat to come to a single boil for 2–3 minutes.