INGREDIENTS:
Stuffing:
2 lbs Lean Ground Beef
1 bunch Dill, washed, dried, chopped
1 cup Rice, washed
1 medium zucchini, unpeeled and grated finely
Salt & pepper to taste
Base Sauce:
4-5 Large Beefsteak Tomatoes, roughly chopped
2-3 Tbsp Avocado Oil
1/2 tsp sea salt
1/4 tsp finely ground pepper
Main Ingredients:
2 cups dried sour plums,washed
1 can Chickpeas (optional)
10 small oblong yellow onions, boiled & drained (directions follow)
1.5 Liters of Boiling Water or Chicken Stock
DIRECTIONS:
For the stuffing, mix all ingredients in a medium bowl and set aside.
For the Onions: Cut off the butts of the onions and peel them. Slice them vertically ONLY half way through the center and put them in a large pot with water. Bring to a boil and boil on medium low heat for about 20-25 min until you see all the onion layers separate and open like a blooming flower. Drain and set aside in a separate bowl next to the stuffing.
In a 6 quart pot. Add your oil over high heat. When hot, add your chopped tomatoes and stir. Add salt and pepper. Stir again and let simmer for about 5 min on low heat stirring halfway through.
In the meantime, working with one layer at a time. Take one onion layer, add stuffing mixture (about 2 tsp) to one end of it and roll it up like a lasagna roll. Put it seam side down on a plate until you have no more room. Gently trasfer all your stuffed layers onto the tomato base in the pot and sprinkle half of the sour plum and chickpeas (if using) over it. Return to stuff the rest of your layers and then transfer them all to the pot again. Finishing off with the final layering of sour plum and chickpeas. Invert a cermaic plate over the onion layers as a heavy weight to keep the onions from floating up. Pour the boiling water or stock until it covers the edge of the plate. Increase the heat to high. Bring to a boil. Cover and reduce heat to low and cook for 90 min. Remove plate (careful it’s piping hot) and serve. Enjoy!
