How many calories in Stuffed Onions? Stuffed Onion recipe...

Stuffed onions, a staple of traditional Edirne cuisine, stand out as a very practical dish to prepare. We have researched the practical recipe for stuffed onions, which contain 60 calories per piece, for you...

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How many calories in Stuffed Onions? Stuffed Onion recipe...

Stuffed onions, consumed as both an appetizer and a main course, are among the most preferred dishes in Turkish cuisine.

So, what are the ingredients for stuffed onions, and how are they prepared?

Recipe for Stuffed Onions;

Ingredients:

• 1 kg yellow onions

For the filling;

• 1 cup rice
• 1 tablespoon tomato paste
• 1 pinch of parsley
• 1 onion
• 1-2 cloves of garlic
• 1 tomato
• 1 cup vegetable oil
• 1 teaspoon salt and black pepper
• 1 teaspoon cumin
• 400 grams ground meat

For the tomato sauce;

• 1 cup hot water
• 1 tablespoon tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon dried mint

*It is recommended to pour 1 small tea glass of pomegranate molasses over the stuffed onions once you take them off the heat and let them rest.

Preparation of Stuffed Onions:

-We start by making cuts toward the center of the onions as shown in the video and boiling them for approximately 10 minutes.

-While the onions are boiling, we prepare the filling. We mix the ingredients listed above in a large bowl. We chop the parsley, onion, garlic, and tomato into very small pieces.

-We separate the boiled onions into layers as shown in the video. Since we have boiled them slightly, this process will be easy. They will separate from their layers.

-We fill the onion pieces with the rice mixture, wrap them carefully as shown in the video, and arrange them in our pot.

-We add the tomato sauce and place a plate on top to prevent them from falling apart while cooking, then start cooking over medium heat. You can add extra water gradually by eye.

-You can adjust your cooking time according to the softness of the rice in the stuffed onions.

-Once the rice is completely soft, we turn off the stove, add the pomegranate molasses, and let it rest.