Ingredients:
-4–5 large onions
-300 g minced beef
-1 cup washed rice
-1 tablespoon tomato
-1 tablespoon pepper paste
-1 teaspoon tomato sauce
-2 cloves of garlic
-a handful of finely chopped parsley
-1 cup olive oil
-4 tablespoons pomegranate juice
-2 teaspoons salt
-1 teaspoon black pepper
-1 teaspoon dried mint
-1 teaspoon red pepper
For the sauce:
-1 tablespoon butter
-1 tablespoon tomato paste
-500 ml water
Preparation:
Cut the tops of the onions and peel them well. Make a small cut in the middle and boil in boiling water for about 10–15 minutes until soft. Remove the boiled onions and put them in cold water so that they do not burn your hands. Then, we put the finished mixture in layers of onion and wrap it tightly. We arrange the wrapped dumplings in a cauldron or a wide pan so that they do not open, and pour the sauce over them. First, we cook them on the stove with the lid closed over medium heat for about 40–45 minutes. Then, we open the lid and bake them in the oven at 200°C for another 20 minutes until the top is golden brown.
Bon appetit! 🍽
