Salantourmasi

Takes 110 minutes | Serves 6 |

Ingredients

8 pieces yellow onions
10 g fresh parsley
150 g short-grain or arborio rice
60 ml olive oil
4 pieces garlic cloves
1 piece yellow onion
450 g lean ground beef
1 piece tomato
105 g tomato paste
90 ml lemon juice
20 g fresh parsley
15 g fresh mint
3.5 tsp salt
1.5 tsp black pepper
1 tbsp chicken stock paste
0.5 tbsp dried oregano
400 ml canned tomatoes
240 ml water

Steps

Preparation

• Preheat oven to 220°C. Prepare a 23×33 cm baking dish or two 23 cm round dishes.
• Soak the rice in cold water while preparing other ingredients.
• Boil a large pot of water. Trim onions, peel, and cut a slit down one side. Boil for 10–15 minutes until soft. Cool and separate into layers.

Tomato Sauce

• Blend canned tomatoes. In a bowl, mix blended tomatoes, water, 60 g tomato paste, 60 ml lemon juice, 1½ tsp salt, and ½ tsp black pepper. Set aside.

Stuffing

• Drain soaked rice. Heat olive oil in a skillet over medium heat. Sauté diced onion and garlic for 4–5 minutes until soft.
• Add ground beef and cook until browned. Stir in grated tomato, 45 g tomato paste, rice, 30 ml lemon juice, parsley, mint, salt, pepper, chicken stock paste, and oregano. Simmer 8–10 minutes until liquid is absorbed and rice is partially cooked. Remove from heat.

Assembly & Baking

• Pour a thin layer of tomato sauce in the baking dish. Place about 2 tbsp of filling in each onion layer and roll gently to close. Arrange in dish.
• Pour remaining tomato sauce over rolls. Cover with foil and bake for 30 minutes. Remove foil, baste with sauce, and bake uncovered for 25–30 minutes until tender and caramelized.