Salantourmasi: A Delicious Greek Recipe for Beef Stuffed Onions
Salantourmasi, also known as Yiaourtlou Soğan Dolması, is a traditional Greek dish hailing from the region of Thessaloniki. It features large onions meticulously stuffed with a savory mixture of ground beef, rice, herbs, and spices, then simmered in a flavorful tomato-based sauce. This recipe offers a delightful blend of sweet onion, rich meat filling, and tangy tomato sauce, making it a truly satisfying and comforting meal.
This dish, while requiring some patience and effort, is well worth the reward. The preparation process itself is a testament to Greek culinary tradition, a careful and deliberate approach to crafting a memorable dish. Salantourmasi is often served as a main course and is perfect for a special occasion or a family gathering. The recipe is adaptable, allowing for slight variations based on personal preferences and available ingredients.
## Ingredients:
**For the Stuffed Onions:**
* 6 large yellow onions (approximately 3 inches in diameter)
* 1.5 lbs (680g) ground beef (or a mixture of beef and lamb)
* 1/2 cup long-grain rice, rinsed well
* 1 medium onion, finely chopped (for the filling)
* 2 cloves garlic, minced (for the filling)
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 1/4 cup olive oil (for the filling)
* 1 egg, lightly beaten
* 1 tablespoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon ground allspice
* Salt and freshly ground black pepper to taste
* 1/4 cup olive oil (for browning the onions)
**For the Tomato Sauce:**
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1/2 cup water (or beef broth for richer flavor)
* 1 tablespoon tomato paste
* 1 teaspoon sugar (to balance acidity)
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and freshly ground black pepper to taste
**Optional Toppings:**
* Greek yogurt or strained yogurt (for serving)
* Fresh dill, chopped (for garnish)
## Equipment:
* Large pot
* Large skillet or Dutch oven
* Small knife or spoon for scooping onion layers
* Cutting board
* Mixing bowls
## Instructions:
### Preparing the Onions:
1. **Peel the Onions:** Peel the outer layers of the onions, leaving the inner layers intact. Trim the root end slightly, being careful not to cut through the onion completely.
2. **Blanch the Onions:** Bring a large pot of salted water to a boil. Carefully place the whole peeled onions into the boiling water. Reduce the heat to medium and simmer for about 10-15 minutes, or until the onions are slightly softened. This will make it easier to separate the layers. Be careful not to overcook them, as they should still hold their shape.
3. **Cool and Separate the Layers:** Remove the onions from the boiling water and place them in a bowl of cold water to stop the cooking process. Once they are cool enough to handle, carefully separate the layers of each onion. You should be able to gently pull the layers apart. Discard the very center core of each onion, as it is usually too small and difficult to stuff. Reserve the larger, usable layers for stuffing. You may have some smaller pieces of onion left over; chop these and add them to the ground beef mixture for extra flavor.
### Preparing the Filling:
1. **Combine the Ingredients:** In a large mixing bowl, combine the ground beef, rinsed rice, finely chopped onion, minced garlic, chopped parsley, chopped mint, olive oil (1/4 cup), beaten egg, dried oregano, cumin, allspice, salt, and pepper. Mix well with your hands until all ingredients are thoroughly combined. The mixture should be moist but not overly wet. If it seems too dry, add a tablespoon or two of water or olive oil.
2. **Taste and Adjust Seasoning:** Take a small amount of the filling and cook it in a pan to check the seasoning. Adjust the salt, pepper, and spices to your liking.
### Stuffing the Onions:
1. **Stuff the Onion Layers:** Take one onion layer at a time and place a spoonful of the meat mixture in the center. Gently roll or fold the onion layer around the filling, creating a small, stuffed parcel. Make sure the filling is securely enclosed within the onion layer. Don’t overstuff the onions, as the rice will expand during cooking. The size of the onion roll should be manageable for cooking and serving.
2. **Repeat:** Repeat the stuffing process with the remaining onion layers and meat mixture. Aim for a consistent size and shape for each stuffed onion. The number of stuffed onions will depend on the size of the onions and the amount of filling.
### Making the Tomato Sauce:
1. **Combine Sauce Ingredients:** In a large bowl, whisk together the crushed tomatoes, tomato sauce, water (or beef broth), tomato paste, sugar, dried oregano, bay leaf, salt, and pepper. Stir well to combine all ingredients.
### Cooking the Salantourmasi:
1. **Brown the Stuffed Onions (Optional but Recommended):** Heat the remaining olive oil (1/4 cup) in a large skillet or Dutch oven over medium heat. Carefully place the stuffed onions into the skillet, seam-side down. Brown the onions on all sides until they are lightly golden brown. This step adds depth of flavor and helps to prevent the onions from falling apart during cooking. Work in batches if necessary to avoid overcrowding the skillet.
2. **Arrange in the Pot:** Arrange the browned stuffed onions in a single layer in the skillet or Dutch oven. If you have multiple layers, that is fine, but try to make sure the onions are relatively stable.
3. **Pour in the Tomato Sauce:** Pour the prepared tomato sauce over the stuffed onions, ensuring that they are mostly submerged in the sauce. If needed, add a little more water or broth to completely cover the onions.
4. **Simmer:** Bring the sauce to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and simmer for at least 1.5 to 2 hours, or until the rice is cooked through and the onions are very tender. Check the pot periodically and add more liquid if necessary to prevent the sauce from drying out. Gently stir the pot occasionally to prevent sticking.
### Serving:
1. **Remove Bay Leaf:** Before serving, remove the bay leaf from the sauce.
2. **Serve Warm:** Carefully transfer the Salantourmasi to a serving platter. Spoon some of the tomato sauce over the stuffed onions.
3. **Optional Toppings:** Serve warm with a dollop of Greek yogurt or strained yogurt on top. Garnish with fresh dill, if desired.
## Tips for Success:
* **Choose the Right Onions:** Select large, firm yellow onions that are relatively uniform in size. The onions should be able to stand upright after stuffing. Avoid onions that are too soft or have blemishes.
* **Don’t Overcook the Onions During Blanching:** The onions should be softened enough to separate the layers easily, but they should not be mushy. Overcooked onions will be difficult to stuff and may fall apart during cooking.
* **Rinse the Rice Thoroughly:** Rinsing the rice removes excess starch, which helps to prevent the filling from becoming sticky and gummy.
* **Don’t Overstuff the Onions:** Overstuffed onions are more likely to burst during cooking. Leave a little room for the rice to expand.
* **Brown the Stuffed Onions:** While optional, browning the stuffed onions adds a wonderful depth of flavor and helps to keep them intact during simmering.
* **Simmer Gently:** Simmer the Salantourmasi over low heat to ensure that the onions and filling cook evenly and the sauce doesn’t burn.
* **Be Patient:** This recipe requires time and patience, but the results are well worth the effort. Don’t rush the process.
* **Adjust Seasoning to Your Liking:** Taste the filling and sauce at various stages of the cooking process and adjust the seasoning as needed.
* **Use High-Quality Ingredients:** Using fresh, high-quality ingredients will enhance the flavor of the Salantourmasi.
## Variations:
* **Meat:** You can use a combination of ground beef and lamb for a more complex flavor. You can also use ground chicken or turkey for a lighter option.
* **Rice:** You can substitute long-grain rice with Arborio rice for a creamier texture.
* **Herbs:** Feel free to experiment with different herbs, such as rosemary, thyme, or marjoram.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat.
* **Vegetables:** You can add other vegetables to the filling, such as finely chopped carrots, celery, or zucchini.
* **Sauce:** For a richer sauce, use beef broth instead of water. You can also add a splash of red wine to the sauce.
## Serving Suggestions:
* Serve Salantourmasi as a main course for lunch or dinner.
* Serve it with a side of crusty bread for soaking up the delicious tomato sauce.
* Pair it with a simple Greek salad or a plate of roasted vegetables.
* Serve with a dollop of Greek yogurt or strained yogurt and a sprinkle of fresh dill.
* Enjoy with a glass of dry red wine.
## Storage:
* **Refrigerator:** Leftover Salantourmasi can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan over low heat or in the microwave.
* **Freezer:** Salantourmasi can also be frozen for longer storage. Allow the stuffed onions to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
## Nutritional Information (Approximate):
* Calories: Varies depending on the ingredients and portion size.
* Protein: Varies depending on the amount of meat used.
* Fat: Varies depending on the type of meat and amount of olive oil used.
* Carbohydrates: Varies depending on the amount of rice used.
_Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods._
## Conclusion:
Salantourmasi is a truly special Greek dish that offers a unique and satisfying culinary experience. The combination of sweet onions, savory meat filling, and tangy tomato sauce is simply irresistible. While it requires some effort to prepare, the result is a dish that is worthy of celebration. So, gather your ingredients, follow these instructions, and embark on a culinary journey to Greece with this delicious recipe for Beef Stuffed Onions. Kali Orexi! (Bon appétit!)
This recipe is a delicious introduction to the broader world of Greek cuisine. Its focus on fresh ingredients and simple techniques makes it a perfect dish for any home cook looking to explore new flavors. The slow simmering process allows the flavors to meld together beautifully, creating a dish that is both comforting and flavorful. Don’t be intimidated by the multiple steps involved; each step is relatively straightforward, and the end result is well worth the effort. Salantourmasi is a testament to the power of simple ingredients transformed into something truly extraordinary.
Enjoy the process and the delicious results! This recipe is sure to become a family favorite.