This is a dish that we always go back to… It’s so hearty and satisfying! For an alternative, use hard pears or quinces when in season…
Serves: 4 Preparation time: 45′ Cooks in: 45′ Ready in: 1:30′
8 medium onions
350 g beef meat, minced
¼ cup extra-virgin olive oil + a little extra
50 g raisins
3 tbsp pine nuts, toasted
1 orange, zested
1 tbsp dill, finely chopped
1 tsp ground cinnamon
1 tsp ground allspice
salt, freshly ground black pepper
Preheat oven to 180οC. Peel onions and place in a pan with boiling water. Cook for 4-6 minutes or until softened. Remove and let stand until cool enough to handle. Cut a 1/4-in. Slice off the top of all onions. Remove their center, leaving a 1/2-in shell. Chop centers and tops of onions and set aside.
In a large frying pan heat oil and cook chopped onion until translucent. Stir in minced meat until nicely colored. Add raisins, dill, orange zest, spices, salt and pepper. Simmer until all liquid has been absorbed. Remove pan from heat and stir in pine nuts.
Fill onions with meat mixture. Transfer in a small pan and brush with oil. Add a cup of water and drizzle with a little oil. Bake for 40 minutes or until onions are soft when poked with a fork. Serve hot with the juices of the pan with some yogurt on the side.
Photo: George Drakopoulos – Food styling Tina Webb
Και η ελληνική συνταγή: Κρεμμύδια γεμιστά με αρωματικό κιμά, κουκουνάρι και σταφίδες