Stuffed Onions

16 large onions

280 gm tomato paste

1 teaspoon salt

1 teaspoon ground pepper

1 cup long grain rice

1kg minced beef

2 tablespoons chopped parsley

1 Tablespoon Butter

¼ cup olive oil

Saute 1 onion finely chopped in butter and olive oil. When soft add minced beef and brown, add rice, parsley, 140gm tomato paste and 2 cups water. Simmer until water is absorbed.

Steam 15 onions until tender cutting each onion half way through to enable easy de ringing. When cooked drain and rinse in cold water peel off each onion layer place about 1 teaspoonful of meat mixture into layer and roll tight. Place in baking tray

Mix 140gm tomato paste in 1 cup water and pour over finished onions. Cover with foil and cook in 180° oven for about 90 mins.

The pinnacle of Anatolian Greek cooking. Get this right and you need do no more to ensure a smooth ride to the pearly gates.