Ingredients FOR THE KELEMIA 10 pieces onions 2 pieces onions, finely chopped Olive oil for sautéing 1/2 kg ground beef 3 cup Carolina rice or short-grain rice 1 bndl. parsley, finely chopped 1/2 cup mint, finely chopped Salt Pepper 1/2 cup olive oil 1/4 cup cognac FOR THE TOMATO SAUCE 5 ripe tomatoes (peeled and grated) 1 tbsp tomato paste 1 tsp sugar FOR TOPPING Grated kefalotyri cheese Grated mizithra cheese Equipment Baking tray Oven TAGS MEAT GROUND MEAT MAIN COURSES GREEK TRADITIONAL FOODS MOM-MADE FOODS Ingredients FOR THE KELEMIA 10 pieces onions 2 pieces onions, finely chopped Olive oil for sautéing 1/2 kg ground beef 3 cup Carolina rice or short-grain rice 1 bndl. parsley, finely chopped 1/2 cup mint, finely chopped Salt Pepper 1/2 cup olive oil 1/4 cup cognac FOR THE TOMATO SAUCE 5 ripe tomatoes (peeled and grated) 1 tbsp tomato paste 1 tsp sugar FOR TOPPING Grated kefalotyri cheese Grated mizithra cheese Instructions Peel the onions. Slice each onion halfway through with a vertical cut and boil in salted water for about 15 minutes. Drain and allow to cool slightly. Sauté the 2 chopped onions in olive oil until translucent. Add the ground beef, cook for 5 minutes, then deglaze with cognac. Stir in the rice, 2 cups water, salt, freshly ground pepper, and herbs. Simmer briefly until the flavors blend, then remove from heat and let cool. If the mixture becomes too dry, add a little warm water so it stays moist when baking. Separate the onion layers one by one, filling each with 1 tablespoon of stuffing, then roll tightly. Place the stuffed onions seam side down in a deep baking dish, arranging them closely together. In a bowl, mix the grated tomatoes, tomato paste, 1 cup water, salt, pepper, and sugar. Pour the sauce over the onions. Drizzle with olive oil and bake in a hot oven for about 30 minutes. Just before removing from the oven, sprinkle with the grated cheeses and bake briefly until melted. TAGS MEAT GROUND MEAT MAIN COURSES GREEK TRADITIONAL FOODS MOM-MADE FOODS
