Parece a receita da minha avó! CHARUTINHO DE CEBOLA RECHEADA

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and works well for cooking.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and used to make sauce.

Peel the onions and cut them halfway down to create petals.

Boil the onions in water until the outer petals start to loosen, then remove them gradually until the whole onion is cooked.

Press the cooked onion to separate the petals and reserve them, using smaller petals as needed.

In a pan, heat olive oil and sauté 2 cloves of garlic until golden.

Add 1 small chopped onion and sauté until translucent.

Pour in 600 ml of tomato sauce and 300 ml of water, cooking until the mixture is thin and not dense.

Set the sauce aside and prepare the filling with 350-400 g of ground beef, 1 chopped onion, 1/2 bunch of green onions, and 10 mint leaves.

Add 1 tablespoon of paprika, 1 teaspoon of za'atar, 1 teaspoon of cumin, and 2 crushed garlic cloves to the beef mixture.

Include 3/4 cup of rice and a good pinch of salt, mixing everything well until homogeneous.

Take a petal of onion, add a suitable amount of filling, and roll it up, adjusting as necessary for size.

If a petal breaks, use another piece to cover it and continue rolling.

Repeat until all the filling is used or all the onion petals are filled.

In the same pan used for the sauce, add some of the sauce to the bottom and place the rolled onions inside.

Cover the onions with the remaining sauce and bring to a medium heat until it starts to bubble, then reduce the heat to low.

Cover partially and let cook for 30-35 minutes, checking the rice for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens