Stuffed Onion Rolls: A Flavorful Twist on a Comfort Food Classic

Ingredients:

For the onions:

5–6 large white or yellow onions

Salt (for boiling water)

For the stuffing:

300 g ground beef or lamb

½ cup uncooked rice (washed and drained)

1 small onion, finely chopped

2 tbsp olive oil

1 tsp paprika

½ tsp cumin

½ tsp black pepper

½ tsp salt

A handful of fresh parsley, chopped

For the sauce:

2 tbsp olive oil

2 cups tomato puree or crushed tomatoes

1 tsp sugar (optional, to balance acidity)

½ tsp salt

½ tsp pepper

1 cup hot water or broth

????‍???? 

Instructions:

1. Prepare the onions:

Peel the onions and cut a small slit lengthwise (just to the center — not all the way through).

Boil them in salted water for about 8–10 minutes, until they start to soften and separate into layers.

Drain and carefully separate the outer layers (these will be used for stuffing).

2. Prepare the filling:

In a bowl, mix together ground meat, rice, chopped onion, olive oil, and seasonings (paprika, cumin, salt, pepper, parsley).

Combine well until evenly mixed.

3. Stuff the onions:

Take each onion layer and place a spoonful of filling inside.

Roll it gently into a cylinder shape and place it seam-side down in a deep pan or baking dish.

4. Make the tomato sauce:

In a saucepan, heat olive oil and add tomato puree, salt, pepper, sugar, and broth/water.

Simmer for 5 minutes, then pour the sauce over the stuffed onions.

5. Cook:

Option 1 (Stovetop): Cover and simmer on low heat for 40–45 minutes, until the rice is tender and the sauce thickens.

Option 2 (Oven): Cover the dish with foil and bake at 180°C (350°F) for 45–50 minutes.

6. Serve:

Garnish with fresh parsley.

Serve warm with yogurt, bread, or a green salad.