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Dolmas: Balkan Stuffed Veggies (Sarajevski Sahan)

Aida
Balkan dolmas or stuffed veggies also known as šarena dolma or sarajevski sahan. Ground beef, rice, and herbs stuffed in vegetables, baked in tomato sauce. Delish!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Bosnian
Servings 6

Ingredients
 
 

Vegetables

  • 3-4 tomatoes smaller
  • 2 zucchini medium, equally sized
  • 3-4 bell peppers smaller
  • 4 yellow onions small
  • 7-8 Swiss chard leaves or grape leaves, or collard greens

Filling

  • 15 ounces ground beef pork or lamb work also, avoid chicken or turkey
  • 1 yellow onion minced
  • 1-2 garlic cloves minced
  • 3.5 ounces rice round grain
  • 1.7-2 ounces milk
  • salt and pepper to taste
  • 1 teaspoon paprika
  • 1 bouillon cube or 1 tablespoon Vegeta, or 1 tablespoon stock powder
  • (Optional) 1-2 ounces bacon or smoked beef minced
  • (Optional) 1 small tomato peeled and minced, or insides from the tomatoes for stuffing

Tomato Sauce

  • 28 ounces water
  • 7 ounces tomato sauce
  • 1.5-2 teaspoons paprika
  • 1-2 tablespoons parsley fresh, or ½ tablespoon minced
  • salt to taste
  • (Optional) 1 teaspoon sugar
  • 3.5 ounces butter

(Faux) Roux

  • 2-3 tablespoons white flour
  • 2-3 ounces tomato sauce (from above)

Instructions
 

Preparing the Vegetables

  • Wash all vegetables. Clean and core zucchini, peppers, and tomatoes using a preferred method, or read below.
  • Zucchini: Cut off the stems, and then quarter each zucchini so the pieces are about the same size. Using a small spoon (or the end of it), core out the insides leaving a "cup" shape behind. Try not to poke through to the other side. If you do, patch it up the best you can. Set the cups aside. You can keep the insides for the stuffing or discard them. (We discard them.)
  • Tomatoes: Using a small knife, cut the stem out. Continue coring the tomato underneath where the stem was. Take the insides out, shaping the tomato into an empty ball. (It's up to you how much of the tomato insides you want to take out. We prefer to take out a little leaving most of the tomato meat intact.) Set it aside. You can keep the tomato insides for the stuffing or discard them. (We discard them.) Repeat for each tomato.
  • Peppers: Using your thumb, push the pepper stems inside, and then slowly pull them out. Wash the seeds out. (Or use a preferred method to core the peppers and clean out the seeds.) Discard the seeds and stems. Set peppers aside.
  • Collard greens (or other leaves): In a deep bowl, place leaves and cover with boiling water. Soak them for 3-5 minutes, until they soften a little bit. Strain and set aside.
  • Onions: Peel the onions. Cut the stem off, together with a little bit off the top of the onion, so that the outermost layers are exposed on top. Bring water to boil in a small pot and add the onions. Boil for 5 minutes and transfer to a bowl filled with cold water.
    After a few minutes, press the inside layers of each onion lightly from the bottom of each onion toward the top, where the stem was. Push until these middle layers fall out, leaving the outer few layers. Discard the middle layers, leaving the outer layers for stuffing.
    If adventurous, you can push the middle from the middle layers, making even smaller onion layers for stuffing. However, this isn't necessary.

Preparing the Filling (Stuffing)

  • In a larger bowl, combine all filling ingredients, and mix with your hands until incorporated. Heat oven to 395°F (200°C).

Stuffing the Vegetables

  • Zucchini, peppers, tomatoes, and onions: Using a small spoon, or your hands, stuff all vegetables with the filling. Put just enough filling so that it sits comfortably inside. (It will expand as the vegetables bake, so overstuffing vegetables will prevent them from cooking properly, or make it tough.)
  • Collard greens (or leaves): Take one leaf and spread it. Place a small amount (1-2 tablespoons) of the stuffing in the middle toward the bottom. Fold the left side of the leaf over and roll the meat in. Using a finger, push the other side of the leaf inside (as if making a small burrito). (Please look at photos in the article for help.)
  • Oil a deep pan and place the vegetables inside it. If there is more stuffing left, pour it around the vegetables in the pan.

Preparing the Tomato Sauce and (Faux) Roux

  • In a large pot, place all tomato sauce ingredients, except butter. Mix well. Pour over the vegetables in the pan.
  • In a cup, mix the ingredients for the roux well, ensuring there are no crumbs. Pour over the vegetables in the pan.
  • Add butter to the pan, cover it, and place in the oven.

Baking

  • Bake dolmas with the lid on for 60-75 minutes. Take the lid off, and bake for another 10 minutes.

Handling

  • Serve a piece of each vegetable together in a serving bowl (preferably a sahan, if you have it), and pour a ladle or two of the sauce over them. For a heartier meal, serve over mashed potatoes, or polenta. A dollop of sour cream is optional.
    Store dolmas in an airtight container in the fridge for up to 2-3 days.
    For the most control over the dish, reheat it on the stovetop for at least 15 minutes on low. (Or until veggies, the filling inside, and the sauce are hot.) Add a little bit of water to the stew if it's too thick, or running low. Important: only reheat as much as you plan on eating.
    Freezing: As it involves a lot of fresh veggies, we're not fans of freezing this dish. If you do, once you're ready to eat it, thaw it completely before heating it. We don't guarantee the taste.

Notes

Please note: we did not include the nutrition info isn't included as the serving size varies greatly between people. 
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