Stuffed onions in Greek, 2 options

Description

Technology for the preparation of the same, changes only the gravy (sauce), and the same dish will become independent in two, quite similar, variants...........

Ingredients

Minced meat

1 kg
Onion
Figure

0.5 cup
Greens

1 coup
Olive oil
Black pepper
Salt
Chicken egg

3 piece
Lemon

2 piece
Flour

1 Tbsp
Tomato
Tomato paste

Cooking

OPTION 1: Stuffed onions with egg-lemon sauce. The beautiful Greek island of Zakynthos unusual bow, which, for some reason, called the "water onion". It's a bit different with their taste and size. Each bulb has a weight of about 600 gr. and even more. Picture attached for fun.The dish is prepared with great success and a recurve bow.

Select the larger bulbs, clean, make a lateral incision to the middle of the bulb. Pour hot water and cook.

As boiling, separated from each bulb soft "shirts" and throw them in a colander.

Ready onion "shirts".

Start cooking meat. In a bowl, smashing minced meat, rice, finely chopped onion, herbs, salt, black pepper (you can add red pepper), some olive oil and a little water.

Start farshirovaniya bow. To stuff very easily and quickly, the fact itself contributes to the rounded shape of the bow.

Put the stuffed onions in the pan. Serdechki that are impossible to stuff put in the pot along with the rest of the onions (this is the most delicious!!! in the dish).

Can a little salt, add olive oil to taste, and close a large bowl, pour hot water and cook until tender about 40 minutes.

It looks like the stuffed onions after cooking. But that's not all.

Begin to prepare the egg-lemon sauce, which You often meet in my published recipes.

For the egg-lemon sauce (gravy) you will need: 3 eggs, juice of 2 large lemons, flour 1 tbsp. Separately beat the egg whites and yolks, combine them together, add lemon juice, mix everything carefully and add 1 tbsp flour. Thoroughly stir the mixture to avoid lumps. The resulting mixture should be warmed gradually adding a ladle of the hot liquid in which the cooked stuffed onions, to the sauce will not curdle (eggs in case of rapid processing of high temperature fold). And then pour the sauce in a saucepan. Flowing movements shaking the pan to distribute the sauce throughout the pan. Leave just a few seconds at the pan on the fire and then remove it from heat.

Ready to serve the dish.

OPTION 2: Stuffed onions with tomato sauce.

Everything is done the same way, the only difference is the sauce. In olive oil sauté a little onion, add tomato paste to taste and some fresh, peeled, finely chopped tomatoes. A little boil and pour the sauce in a bowl stuffed with onions. Season with salt and pepper, add hot water and send in a hot oven.

To bring to readiness.

Note: onion can be replaced by cabbage. And thus get "stuffed" with an unusual sauce and "stuffed" in the oven!!!

If desired, top the finished dish can be sprinkled with grated cheese durum. All a pleasant appetite!

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