Ingredients

• 4 large onions
• 500 grams minced meat (beef)
• 1 tea cup rice
• Bunch of parsley, finely chopped
• Salt
• Pepper
• 1/2 cup olive oil
• 1 tspn cumin
• 1 glass of vegetable or chicken stock (gives extra taste)

Instructions

• Peel the onions, cut them in 4 pieces and boil them until all the onion leaves are tender. They will become tender quicker if you separate all the leaves first.
• When they become tender wash and drain them and let them cool. You should keep at least 20 large onion leaves, which they will be stuffed with meat and rice.
• Prepare the stuffing as follows:
• Saute the minced meat in olive oil for 5 minutes.
• Pour the stock, add parsley, cumin, salt and pepper. Simmer for 20 minutes.
• Then add rice, stir well and boil until rice is cooked.
• Add some extra water if required.
• When rice is ready remove from heat and let the stuffing cool.
• Take each onion leaf and place a tspn of the stuffing in it.
• Roll it and place it in a saucepan with the side that might open to face the surface of the saucepan.
• Continue with the rest of the onion leaves and try to place each one close to another in order to make sure that they will not open.
• When all the onions are stuffed and the saucepan's surface is completely covered, pour some extra olive oil and water and simmer until the juice evaporates.