Our recipe of the month is for Greek Stuffed Onions (Salantourmasi), a delicious concoction made of easy-to-procure ingredients. Preparation is straight forward, but these delights are require slow cooking in your oven. But this recipe are worthy of the time spent; Salantourmasi are flavor bombs! A bonus recipe for Tzatziki is included!

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Salantourmasi is a beloved dish believed to have originated from the island of Kastelorizo in the southern Dodecanese islands of Greece. Unlike many of the names for dishes we have given recipes for, there is no direct translation of the word "Salantourmasi", and the name is considered to be a rather fanciful and creative construct unique to the dish. Also, unlike the vast majority of recipes in our collection, Salantourmasi appears to be a relatively modern concoction that employs traditional ingredients in a more modern way.

The Dodecanese archipelago is a cluster of islands in the southeastern Aegean Sea which boasts a rich history and given their location, embraces diverse cultural influences which include Greece, ancient Rome and the Ottoman empire (as well as contemporary cultures) This diverse history is inscribed in its architecture, traditions, and, most notably, its cuisine. The Dodecanese islands offer a blend of natural beauty, with crystal-clear waters, rugged coastlines, and picturesque villages, alongside a rich cultural heritage, making them popular destination for travelers seeking an authentic Greek island experience.

Many of the ingredients in Salantourmasi are fundamental to Mediterranean cuisine: onions, beef or lamb, garlic, tomatoes, parsley, oregano, and, of course, olive oil. Meat-stuffed vegetable (peppers, tomatoes, cabbage, and onions) dishes are also common in Mediterranean and Middle-Eastern dishes, but the specific combination of ingredients in Salantourmasi are specific to this dish. All of the ingredients are sure to be found in any grocery store!

Cook's Notes:

This is an easy-to-prepare dish, but it does take a long time to cook (more than 2 hours!). I would guess that you could speed things up by boiling the onions for a while longer and baking everything at 400°.

Most of the recipes I found call for baking this dish, and my guess is that this is the most flavorful method. However, it is also possible to simmer the stuffed onions in a covered pan on the stove-top.

The number of onions required for this dish depends on how large the onions are.

Some recipes call for sprinkling feta cheese on the top of the cooked dish. Sounds good!

The sauce for this dish starts out on the thin side; it will lose liquid as the dish cooks.

Ingredients:

• 2-3 large yellow onions
• 1 pounds ground beef or lamb
• 1 cup arborio or long-grain rice
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1 cup of tomato sauce
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh mint
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil

For the Sauce:

• 1 can of tomato sauce
• 1 cup of water
• 1 onion, chopped
• 1 cloves garlic, minced
• 1 tablespoon of oregano
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

Boil the Onions

1. Bring a large pot of salted water to a boil.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Peel the onions and cut a slit from the stem end to the root end.
4. Place the onions in the boiling water and cook for 10 minutes, or until slightly softened.
5. Remove the onions from the water and let them cool while you make the sauce.

Make the Stuffing

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion and garlic and cook until softened.
3. Add the ground meat and cook until browned.
4. Stir in the rice, tomato sauce and 1 cup of water and cook until the water is absorbed.
5. Mix in the parsley, mint, oregano, cumin, salt, and pepper.
6. Cook for a few minutes more, then remove from heat and let cool.

Stuff the Onions

1. Gently peel back the layers of each onion and spoon the meat mixture into the center of each onion.
2. Carefully close the onions and tuck the ends under.
3. Reserve the unused onion pieces for making the sauce.

Prepare the Sauce

1. In a separate pot, heat olive oil over medium heat.
2. Chop the reserved onion and garlic and cook them until they slightly brown.
3. Stir in the tomato sauce, water, oregano, salt, and pepper.

Bake the Salantourmasi

1. Add the stuffed onions to a casserole pan
2. Arrange the stuffed onions in a casserole dish
3. Pour the tomato sauce over the stuffed onions.
4. Cover the dish with foil and bake for 1 hour.
5. Remove the foil and continue baking until the onions for another hour or until the onions start to caramelize and turn brown.

To Serve,
Remove the onions from the sauce and let them cool slightly before serving.
Garnish with fresh parsley, and serve with the remaining sauce.

Salantourmasi is best served warm with crusty bread, accompanied by any combination of Greek olives, dolmas, Greek salad, and tzatziki sauce.

Bonus recipe!

Classic Tzatziki:

Ingredients:

• 1 English cucumber, peeled and grated
• 1 ½ cups Greek yogurt (full-fat for best flavor)
• 2 cloves garlic, minced fine
• 2 tablespoons fresh dill, chopped fine
• 2 tablespoons of fresh mint, chopped fine
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

1. Coarsely grate the cucumber.
2. Using a sieve or cheesecloth, squeeze out as much excess liquid as possible.
3. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper.
4. For added creaminess, blend everything in a food processor.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to fully meld.

Καλή όρεξη! (Kalí óreksi!)

Recipe by T. Johnston-O'Neill
Photos by Shari K. Johnston-O'Neill