WHAT?
3-4 large onions
300g. Mince (pork, beef and lamb)
3 tablespoons orzo rice
2 tablespoons red wine vinegar
½ onion, chilli, 2-3 garlic cloves
Bunch of parsley
Pepper, salt, oregano
For the sauce
1 chopped large tomato
pinch of sugar
150ml. Water
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon tahini
Parsley, feta to serve
HOW TO?
1️⃣Cut the three large onions in half sideways, so they create little ovals to stuff. Cook in boiling water for 20 minutes to soften.
2️⃣Mix the mince, orzo rice, chopped onion, chopped garlic, chopped chilli. Add vinegar, salt, oregano and pepper and mix well. 3️⃣Take an onion layer, stuff with 1 ½ tablespoons of mince mix and roll to capture the stuffing. Place in a deep saucepan. Each onion needs to be tightly laid next to the other. Carry on until all is finished. The smaller onion layers keep to one side.
4️⃣Chop the tomato and the small leftover cooked onion layers. Pour on top of the saucepan with the onions. Add the olive oil and the vinegar, sugar and the water. Cover with a small plate and cook for twenty minutes at medium heat. 5️⃣Remove the stuffed onions from the pan. Add a tablespoon of tahini to the sauce and dilute in the sauce and heat. Pour over the onions. Serve with parsley and grated feta.
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