Description
Greek Stuffed Onions (Salantourmasi) is a traditional savory dish featuring tender onion cups filled with a flavorful mixture of ground beef, rice, fresh herbs, and tomato, slow-baked in a rich tomato sauce. This comforting recipe combines aromatic Mediterranean spices with a deliciously hearty filling, perfect as a main course or part of a Greek-inspired meal.
Ingredients
Scale
Onions and Garnish
- 8 medium yellow onions (preferably oval in shape)
- Fresh parsley for garnish
Rice
- ¾ cup short-grain or arborio rice, soaked
Filling
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced small
- 1 lb lean ground beef
- 1 tomato, grated
- 3 tbsp tomato paste
- 2 tbsp lemon juice
- â…“ cup fresh parsley, chopped
- â…“ cup fresh mint, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp chicken stock paste
- ½ tbsp dried oregano
Tomato Sauce
- 1 can (398 ml) roma or whole tomatoes, blended
- 1 cup water
- ¼ cup tomato paste
- ¼ cup lemon juice
- 1½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Prepare a 9×13-inch baking dish or two 9-inch baking dishes to accommodate the stuffed onions.
- Soak Rice: Soak the short-grain or arborio rice in water to soften it, which helps achieve a tender texture when cooked inside the onions.
- Prepare Onions: Bring a large pot of water to a boil. Trim the tops and bottoms off the onions and peel off the tough outer layers. Make a lengthwise slit on each onion down to the middle. Boil the onions for 10-15 minutes until they soften, then carefully remove and allow to cool.
- Make Tomato Sauce: Blend the canned tomatoes and combine them with water, tomato paste, lemon juice, salt, and pepper in a bowl. Set this sauce mixture aside for later use.
- Cook Filling: Heat olive oil in a skillet over medium heat. Sauté the minced garlic and diced onion until translucent and fragrant. Add the ground beef and cook until browned. Stir in grated tomato, tomato paste, lemon juice, fresh parsley, fresh mint, salt, pepper, chicken stock paste, dried oregano, and the soaked rice. Simmer the mixture to combine all flavors thoroughly.
- Stuff the Onions: Once cooled, carefully peel each onion into individual layers that form cups. Stuff each onion layer generously with the meat and rice filling, rolling or folding them carefully to seal. Place each stuffed onion seam-side down into the prepared baking dish.
- Bake the Onions: Pour the prepared tomato sauce evenly over the stuffed onions. Cover the baking dish with aluminum foil and bake at 425°F (220°C) for 1 hour. Remove the foil and continue baking for an additional 30 minutes to allow the sauce to thicken and the onions to become tender.
- Garnish and Serve: After baking, garnish the stuffed onions with fresh parsley. Serve warm as a hearty main dish or alongside other Mediterranean favorites.
Notes
- Be gentle when peeling the onions into layers to keep the cups intact for stuffing.
- Soaking the rice beforehand shortens cooking time and ensures it cooks thoroughly inside the onions.
- Adjust seasoning to taste, especially salt and pepper, as the chicken stock paste adds additional flavor.
- If you prefer a vegetarian version, substitute the ground beef with a mix of cooked lentils and mushrooms.
- This dish is best enjoyed fresh but can be refrigerated and reheated.
