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    • portions: 6
    • preparation time: 20’
    • cooking time: 40’
    • 10 big onions (red)
    • 2 chopped onions for the stuffing
    • 1/4 cup olive oil
    • 1/2 kg minced meat (veal)
    • 2 cups rice for the stuffing
    • 2 grinded carrots
    • 1/4 cup cognac
    • 1/2 cup dill
    • 1/2 cup parsley
    • 1/2 cup of mint
    • salt and pepper


    • 2 grinded tomatoes
    • 1 tablespoon tomato paste
    • 1 teaspoon sugar
    • 2/3 cup of olive oil
    • salt and pepper
    • grinded goat cheese


    Peel the onions and chop them horizontally to the heart. Boil them in salted water for 12´-15´until they are half-soften. Drain them and let them cool off. Separate their leaves. For the stuffing sauté the mincemeat for a few minutes until it turns brown. Add the carrots and the chopped onion. Stir them regularly and let them for a while until they begin to wilt. Pour the cognac. After the cognac evaporates, add the rice and 2-1/2 cup of water. Add salt and pepper and heat the rice on medium heat for 6´ - 7´ until it absorbs its liquids. Remove it from the heat and sprinkle with the spices. The stuffing should not be too dry, otherwise add some water. Add the stuffing to every leaf of the onion and then wrap them tightly as “dolmadakia”. With their unit facing downwards place them on the pan. Stir all the ingredients for the sauce and drizzle the “kelemia”. Bake them in the oven in 200°C for 35´- 40´. Just before we switch the oven off we sprinkle with the grinded cheese and let it melt.