Stuffed Onions - Yaprach

Ingredients

6 Medium sized onions

Olive oil

1 tea spoon of sugar

1 Carrot

Half a beetroot

1 cup risotto rice

Fresh Mint

1 and half lemons

Salt and pepper

Method

Onions

Peal and chop one of the onions and fry in oil until soft.

Wash and cut celery into sticks and add to frying pan

Peal the other 5 onions and make a slit half way through (this is where you will be adding the stuffing)

Boil the 5 onions in water until they are soft, once soft, drain and wait for them to cool before stuffing

The onions are now ready to stuff

Stuffing

Wash and drain one cup of risotto rice

Grate 1 carrot and half a beetroot

Chop fresh mint leaves (doesn’t have to be fresh mint)

Put all the ingredients together and add the following:

Salt, pepper, one teaspoon of sugar, a drop of olive oil and juice from half a lemon

Mix all together - this is your stuffing.

Stuff onions with a generous table spoon of the mixture.

Layers

Add the chopped onions to the pot and start to layer the stuffed onions

Add some dried apricots and repeat the process of the layers of chopped onion, stuffed onion and apricot - you should be able to make 3 layers

Squeeze one hole lemon over the top

Add 2 table spoons of water

Cover with a plate

Bring to the boil then simmer for 3 hours