My Grandma's 60-Year-Old Recipe,Try Stuffed Onions This Way, Stuffed Onions Like You’ve Never Tasted скачать в хорошем качестве

My Grandma's 60-Year-Old Recipe,Try Stuffed Onions This Way, Stuffed Onions Like You’ve Never Tasted

🧅 Stuffed Onions Recipe This is my first time making stuffed onions and I absolutely loved the result! It turned out so delicious, and I definitely recommend you try it too! 👇 Ingredients I used: 5 medium onions 2 cups rice (washed) 1 small onion (chopped) 2–3 cloves garlic (crushed) 300g ground beef 1 tbsp tomato paste 1 tbsp pepper paste Salt, black pepper, red pepper flakes, dried mint A handful of chopped parsley 2 tbsp room-temperature butter 1/3 cup oil 1/3 cup water 2 cups water + 1 tbsp tomato paste (for cooking) Extra butter to finish Optional: extra hot water before baking if needed 🍽️ How I made it: First, I prepared the onions. I used 5 medium-sized onions and made a small cut from the top down to the middle—not all the way through! This makes it easier to peel later without the layers falling apart. Then I boiled them in a pot with enough water to fully cover them for about 10 to 15 minutes. Be careful here—not too soft or they’ll break while rolling, not too hard or they won’t open. While they were boiling, I got the filling ready. I added 2 cups of washed rice into a bowl, then added 1 small chopped onion, 2–3 crushed garlic cloves, and 300 grams of ground beef. I mixed in 1 tablespoon of tomato paste, 1 tablespoon of pepper paste, a handful of chopped parsley, and spices: salt, black pepper, red pepper flakes, and dried mint. Then I added 1/3 cup oil, 1/3 cup water, and finally 2 tablespoons of room-temperature butter. I mixed everything thoroughly until the mixture came together. After the onions had softened, I let them cool a bit, then carefully separated the layers. Some inner layers have a thin membrane—if it comes off, remove it, if not, no problem! I took one layer, placed a spoonful of filling at one end, and rolled it tightly. The onions naturally form a roll—so easy! I arranged all the stuffed onions in a deep oven-safe pot. In a separate bowl, I mixed 2 cups of water with 1 tablespoon of tomato paste and poured it over the dolmas. I cooked it on the stove first—boiled on high, then simmered on low heat for 40–45 minutes until everything was cooked. For the final touch, I added small pieces of butter on top and placed the pot in the oven. I baked them for another 10–15 minutes until they turned golden and slightly crispy. If the liquid had reduced too much, I added a little hot water before putting them in the oven. I served them warm with some homemade yogurt—the perfect combo! 💛 #onion #onions #recipe #stuffedonions #stuffed #dinner #dinnerideas Links Instagram instagram.com/nurnimetskitchen?igsh=bzY2azU4dnV0c3lr&utm_source=qr Tiktok tiktok.com/@queenmidas3?_t=ZT-8ttvBeZ0uBq&_r=1