How to Make Greek Beef Stuffed Onions (Salantourmasi) | Food Wishes

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces calories while maintaining flavor.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and ricotta is often less expensive.

Add half the ground beef to a skillet over medium high heat with a generous amount of olive oil.

Brown the beef while breaking it into small crumbles.

Add diced onion, black pepper, salt, and cayenne to the skillet and cook until onions are translucent and slightly golden.

Stir in minced garlic, dried oregano, and tomato paste until everything is coated and cook for a minute or two.

Add raw rice to the mixture and stir to coat the rice with the beef and olive oil.

Add a splash of red wine vinegar and 1 cup of chicken broth; reduce heat to medium and cook until rice absorbs the liquid.

While the rice mixture cools, prepare the onions by slicing an inch off each end and making a cut down the center.

Remove the papery outer layer of the onions and place them in a pot of salted cold water.

Bring the water to a simmer, then reduce to medium low and cook the onions for 20-30 minutes until soft enough to separate the layers.

Transfer 4 cups of the onion cooking water to a saucepan and add a few cups of tomato sauce and chicken bouillon paste; bring to a simmer and keep hot.

Once the onions are cool enough to handle, pull out the filling and stuff the onion layers with the beef and rice mixture.

Use the larger onion pieces for stuffing, rolling them up to cover the filling.

Transfer the stuffed onions to a baking dish and layer any leftover onion pieces at the bottom.

Pour the prepared cooking liquid over the stuffed onions.

Cover the baking dish with foil and place it in a preheated 375°F oven for the first hour.

After the first hour, remove the foil and continue cooking until the rice is tender.

Cooking Techniques

Equipment Needed

Spice Level:

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