Mediterranean🥬 Vegetables

Greek Stuffed Onions (Salatourmasi)

Name: Greek Stuffed Onions (Salatourmasi)
Total time: 2 h 30 min
Cuisine: Mediterranean
Ingredients: 6-8 yellow onions; ~¼ cups fresh parsley; 1 cup Arborio rice; 2-3 tbsp olive oil; 1 onion; 5-6 garlic cloves; 2 lb ground beef; 1½ tsp salt; ~½ tsp freshly cracked black pepper; 2 cups pureed canned or fresh tomatoes; 1/3 cups fresh parsley; 1 tsp dried oregano; ½ tsp dried mint; 1 tsp dried dill; 2 cups pureed tomatoes; 2 cups onion broth; 3-4 tbsp balsamic vinegar; ~1 cup feta cheese; ~1 cup yogurt

⏱ 150 min

A classic Greek dish featuring hollowed yellow onions filled with a savory mixture of ground beef, arborio rice, tomatoes, and aromatic herbs, then braised in tomato broth until the onions are tender and caramelized. Traditionally served with Greek yogurt, feta cheese, and crusty bread.

Adapted from a video by Dimitra's Dishes

Greek Stuffed Onions: Salatourmasi

Watch on YouTube

Ingredients

yellow onions6-8
fresh parsleyfor garnish~¼ cupsest.
Arborio riceabout 200g1 cup
olive oil2-3 tbsp
onionfinely chopped1
garlic clovesgrated5-6
ground beef2 lb
salt

Steps

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1
Prepare the onions: trim both ends and remove the papery skin. Cut a slit down one side without cutting through all the layers. Boil in salted water for about 15 minutes until softened. Reserve 4 cups of the cooking broth. Drain and cool, then gently separate the layers while keeping them intact.
2
Make the filling: in a skillet over medium heat, combine olive oil and chopped onion. Cook until soft and golden, about 8 minutes. Add grated garlic and warm through until fragrant. Add ground beef, season with salt and pepper, and cook until no longer pink.
3
Add 1 to 1.5 cups of tomato puree and cook down until thickened. Add the rice and 1.5 cups of onion broth plus additional salt. Cook over medium heat for 7 to 8 minutes until the liquid is absorbed; the rice should not be fully cooked.
4
Remove from heat and add dried oregano, dill, mint, and fresh parsley. Mix well and set aside.
5
Prepare the sauce: mix 2 cups of tomato puree, 2 cups of onion broth, 3 to 4 tablespoons of balsamic vinegar, salt, and black pepper in a bowl. Set aside.
6
Stuff the onions: carefully separate the onion layers. Place 1 to 2 tablespoons of filling in the center of each layer and roll to form a packet. Arrange seam-side down in a baking pan, fitting them snugly to prevent unrolling.
7
Pour the tomato sauce over the stuffed onions. Cover the pan with aluminum foil or parchment paper.
8
Bake: preheat oven to 400°F (200°C). Bake covered for 45 minutes. Remove foil or parchment and bake uncovered for an additional 35 to 45 minutes until tender and slightly caramelized. For the final 5 minutes, set the oven to broil to add color.
9
Let cool slightly and garnish with fresh parsley. Serve with crusty bread, feta cheese, and yogurt on the side.

Greek Stuffed Onions (Salatourmasi)

Ingredients

Steps

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