How to Make Greek Beef Stuffed Onions (Salantourmasi) - Food Wishes
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Date: 2024-08-28
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Comments and reviews: 20
foodwishes
Paris again, Chef John, and useless edit functions. As per usual, haters have a go at putting things back in their place, and claiming - or disclaiming - names, and pronunciations, and ownership! Besides the fact that the Greeks will take pride at stuffing any veg', just for the sake of using up the season's plenty, it happens you might've transcribed somebody's mispronouncing, and it's so difficult to tell one foreign language from another, unless you speak at least one of the two! So, the name you gave is the Turkish one, a little way astray, and our turkish friend commenter kindly straightened out the vernacular whatever dolmasi it was supposed to amount to, dolmasi being the ottoman version where our Greek DOLMAS stems from. As for our grannies, they just called the dish by the veggies name that was being stuffed (GEMISTA) like Italians will have ripieni whatever, and proceed with the various regional inspiration! Thanks again for the great work, and maybe try stewing these, I 'd love to know if it will make a difference! from Paris
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Paris again, Chef John, and useless edit functions. As per usual, haters have a go at putting things back in their place, and claiming - or disclaiming - names, and pronunciations, and ownership! Besides the fact that the Greeks will take pride at stuffing any veg', just for the sake of using up the season's plenty, it happens you might've transcribed somebody's mispronouncing, and it's so difficult to tell one foreign language from another, unless you speak at least one of the two! So, the name you gave is the Turkish one, a little way astray, and our turkish friend commenter kindly straightened out the vernacular whatever dolmasi it was supposed to amount to, dolmasi being the ottoman version where our Greek DOLMAS stems from. As for our grannies, they just called the dish by the veggies name that was being stuffed (GEMISTA) like Italians will have ripieni whatever, and proceed with the various regional inspiration! Thanks again for the great work, and maybe try stewing these, I 'd love to know if it will make a difference! from Paris
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johnpontaoe3637
I try cooking dishes like this for pro football games, since they take the longest out of all the American sports. Realistically I don't start prep early enough, the cooking happens during the game, and if I'm lucky I'm able to eat it before the end and while hoping it's a close score or even better if it goes to overtime. Reminds me I should put another TV in the kitchen.
And after spending ALL THAT TIME on a recipe I appreciate Chef John's humorous humility (humor-ility) to show issues eating the final product -- as if I were the one who cooked it. I hope he considers putting a compilation of hard-earned bloopers like this, especially those not so scripted, over all the years.
Thanks from one John to another
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I try cooking dishes like this for pro football games, since they take the longest out of all the American sports. Realistically I don't start prep early enough, the cooking happens during the game, and if I'm lucky I'm able to eat it before the end and while hoping it's a close score or even better if it goes to overtime. Reminds me I should put another TV in the kitchen.
And after spending ALL THAT TIME on a recipe I appreciate Chef John's humorous humility (humor-ility) to show issues eating the final product -- as if I were the one who cooked it. I hope he considers putting a compilation of hard-earned bloopers like this, especially those not so scripted, over all the years.
Thanks from one John to another
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j3annie1963
i would think that cutting the bigger onion layers in 2 pieces or 3 would be good as you said there was too many onlon layers to go round the filling. I might try to remove the larger onion layers away from the inside of the onion before cooking them. This way you can use that inside onion in the chopped up filling or you can deep fry thin shavings of the inside as a crispy topping on top of the finished product (once it is out of the oven and ready to serve. Good looking recipe. I also like the one comment about pomegranite molasses in the sauce.
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i would think that cutting the bigger onion layers in 2 pieces or 3 would be good as you said there was too many onlon layers to go round the filling. I might try to remove the larger onion layers away from the inside of the onion before cooking them. This way you can use that inside onion in the chopped up filling or you can deep fry thin shavings of the inside as a crispy topping on top of the finished product (once it is out of the oven and ready to serve. Good looking recipe. I also like the one comment about pomegranite molasses in the sauce.
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user-vv1vh8pm6e
Looks so good. Love, love love cooked onions. I can’t wait until it’s cooking day here (I only cook once or twice weekly. I think I might want additional feta. Maybe as a garnish
A little - favorite - side story: I was at your in-laws house, decades ago, (maybe late 70’s, when your youngest sister-in-law was playing waitress. She asked me if I wanted apple or peach pie. I asked for peach pie. She told me: I wouldn’t if I were you. It has onions! I’m still laughing 45-years later.
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Looks so good. Love, love love cooked onions. I can’t wait until it’s cooking day here (I only cook once or twice weekly. I think I might want additional feta. Maybe as a garnish
A little - favorite - side story: I was at your in-laws house, decades ago, (maybe late 70’s, when your youngest sister-in-law was playing waitress. She asked me if I wanted apple or peach pie. I asked for peach pie. She told me: I wouldn’t if I were you. It has onions! I’m still laughing 45-years later.
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ChristianNelsonn
To my fellow Turks; if you want to stop all this appropriation of centuries even millenia old Turkish recipes as Greek coffee, Greek yogurt, Greek stuffed, Greek tzatiki, Greek gyros etc. you need to stop complaining in the comments, move to America and live there.
Greek diaspora in the US is much bigger than Turkish diaspora, and the only way for the American public to label Turkish food as Turkish food is to go there, open up restaurants and label them yourselves.
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To my fellow Turks; if you want to stop all this appropriation of centuries even millenia old Turkish recipes as Greek coffee, Greek yogurt, Greek stuffed, Greek tzatiki, Greek gyros etc. you need to stop complaining in the comments, move to America and live there.
Greek diaspora in the US is much bigger than Turkish diaspora, and the only way for the American public to label Turkish food as Turkish food is to go there, open up restaurants and label them yourselves.
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foodwishes
Hi, Chef John, I'll always keep wondering if stewing these on the stove - top couldn't have speeded things up, as I'm not a great one for onions as a veg', BUT I 'd love to suggest you explore the best of OKRA - called Bamia by us Greeks and a few others-never mind if middle-eastern or New Orleans, as long as we can think out of the tomatoey mandatory adornment, please Today's sauce sounded great for any other stuffing though, so I 'm hanging on to it anyway!
From Paris
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Hi, Chef John, I'll always keep wondering if stewing these on the stove - top couldn't have speeded things up, as I'm not a great one for onions as a veg', BUT I 'd love to suggest you explore the best of OKRA - called Bamia by us Greeks and a few others-never mind if middle-eastern or New Orleans, as long as we can think out of the tomatoey mandatory adornment, please Today's sauce sounded great for any other stuffing though, so I 'm hanging on to it anyway!
From Paris
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chipacabra
I do the brown a little bit, put the rest in raw technique for a lot of ground beef recipes. It works a treat in anything you're going to slow cook, like stuffed rolls or sauces. I think I stole the idea from one of Kenji's bolognese recipes. It's great because you can push the browning even further and get lots of fond without turning all of your beef into sawdust by the time it's all done cooking.
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I do the brown a little bit, put the rest in raw technique for a lot of ground beef recipes. It works a treat in anything you're going to slow cook, like stuffed rolls or sauces. I think I stole the idea from one of Kenji's bolognese recipes. It's great because you can push the browning even further and get lots of fond without turning all of your beef into sawdust by the time it's all done cooking.
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avgikyriazi1186
Greek here! When my gran made a (huge) pan of stuffed vegetables, she always had stuffed local shallots along the tomatoes, bell peppers, aubergines, zucchini and zucchini flowers.
She used the inside of the scalded onions in the stuffing though, and instead of beef, she added currants and pine nuts. The first two weeks of august is a fast, so no meat.
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Greek here! When my gran made a (huge) pan of stuffed vegetables, she always had stuffed local shallots along the tomatoes, bell peppers, aubergines, zucchini and zucchini flowers.
She used the inside of the scalded onions in the stuffing though, and instead of beef, she added currants and pine nuts. The first two weeks of august is a fast, so no meat.
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keithsharp7849
Again another amazing video, I to love stuffed cabbage, peppers and squash and I love the idea of onion but I think I’ll stick to fully cooked rice and meat it seems like all the extra steps added about an 1 hour and fifteen minutes to your cooking time with no benefit at the end but hey I’m just a dumb guy from Kansas thanks for all the great content
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Again another amazing video, I to love stuffed cabbage, peppers and squash and I love the idea of onion but I think I’ll stick to fully cooked rice and meat it seems like all the extra steps added about an 1 hour and fifteen minutes to your cooking time with no benefit at the end but hey I’m just a dumb guy from Kansas thanks for all the great content
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tinygriffy
A few alterations if I may. I would - put bacon in the bottom of the pan - use a little less liquid so it starts frying at the end - and if I really were Zeus I'd go with a hint of cardamom here instead of mint.
That being said. it is remarkable similar to the stuffed Paprika my mother used to make. (I didn't really like it. better than lentil soup though)
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A few alterations if I may. I would - put bacon in the bottom of the pan - use a little less liquid so it starts frying at the end - and if I really were Zeus I'd go with a hint of cardamom here instead of mint.
That being said. it is remarkable similar to the stuffed Paprika my mother used to make. (I didn't really like it. better than lentil soup though)
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dianeladico1769
Oh wow. I'm certainly making this and messing with it. Steaming the raw onion in the IP, using cooked rice and soaked and blended lentils and adding the unused onion to the filling and a boatload of mint plus dill. Maybe sumac. And since the heat index is over 100 today I'm probably cooking it in the pressure cooker possibly on the slow cooker setting.
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Oh wow. I'm certainly making this and messing with it. Steaming the raw onion in the IP, using cooked rice and soaked and blended lentils and adding the unused onion to the filling and a boatload of mint plus dill. Maybe sumac. And since the heat index is over 100 today I'm probably cooking it in the pressure cooker possibly on the slow cooker setting.
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crazykidb5829
chef john. you know you've just basically made middle eastern dolma! . better yey, the onion dolma. usually it goes with (stuffedf) tomato dolma, eggplant dolma and grapeleave dolma. 'But simmerd in a pot to create an amazing sauce in stead of in the oven. so this is a simpler, probally a lot less flavourfull version of dolma! love it
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chef john. you know you've just basically made middle eastern dolma! . better yey, the onion dolma. usually it goes with (stuffedf) tomato dolma, eggplant dolma and grapeleave dolma. 'But simmerd in a pot to create an amazing sauce in stead of in the oven. so this is a simpler, probally a lot less flavourfull version of dolma! love it
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tamarlidar
The longer you cook stuffed onions, the better. I usually cook them for 3 hours at least, on low heat (150 c. I also make them with pomegranate sauce, which turns out delicious!
Also, make sure to wrap them tight around the filling, and place them tightly next to each other so that they don't open up during cooking: )
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The longer you cook stuffed onions, the better. I usually cook them for 3 hours at least, on low heat (150 c. I also make them with pomegranate sauce, which turns out delicious!
Also, make sure to wrap them tight around the filling, and place them tightly next to each other so that they don't open up during cooking: )
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AlteredCarbons
john, thanks for all the wonderful dishes over the years. i used a lot of your cooking tips and recipes when i was cooking for my mother for the last 10-15 years. she passed recently and man i know she would of loved these. ima end up making a batch for me and my sibling to eat. thanks again mate
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john, thanks for all the wonderful dishes over the years. i used a lot of your cooking tips and recipes when i was cooking for my mother for the last 10-15 years. she passed recently and man i know she would of loved these. ima end up making a batch for me and my sibling to eat. thanks again mate
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jonjohns8145
I first had these in Iraq from the mother of a friend of mine. They cook it on the stove (not oven) and use a thinned out sauce of Tomato and Pomegranate molasses. The resulting onions were almost candy sweet with a nice sharp tart flavor. One of the best things I ever ate in my life.
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I first had these in Iraq from the mother of a friend of mine. They cook it on the stove (not oven) and use a thinned out sauce of Tomato and Pomegranate molasses. The resulting onions were almost candy sweet with a nice sharp tart flavor. One of the best things I ever ate in my life.
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BrianKarson-mo9cx
Your technique is not new! They've been doing that since the 1840! The only difference is your spices which sucks! You better go back to cooking school if you ever went to school stop with your grandmother's recipe or answer whatever the hell you got it from it sucks!
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Your technique is not new! They've been doing that since the 1840! The only difference is your spices which sucks! You better go back to cooking school if you ever went to school stop with your grandmother's recipe or answer whatever the hell you got it from it sucks!
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juststeve1539
My wife's dad is from Baghdad. We do something similar to this whenever we make dolmas, except the beef is finely chopped or fresh ground on a coarse setting, stuffed into the onions raw and the flavors include some extra items like sumac and citric acid.
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My wife's dad is from Baghdad. We do something similar to this whenever we make dolmas, except the beef is finely chopped or fresh ground on a coarse setting, stuffed into the onions raw and the flavors include some extra items like sumac and citric acid.
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kimquinn7728
I so appreciate that you explain your mishaps and how you would correct it.
Very generous of you to do so. Cooking is creative and sometime art needs tweaking. I bet these are delicious! Thank you for all your effort and sharing.
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I so appreciate that you explain your mishaps and how you would correct it.
Very generous of you to do so. Cooking is creative and sometime art needs tweaking. I bet these are delicious! Thank you for all your effort and sharing.
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windhelmguard5295
one thing i always hated about stuffed vegetables was the fact that the meat doesn't brown, so i will try to convince my dad to try frying half the meat by itself before making the stuffing, see if that works.
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one thing i always hated about stuffed vegetables was the fact that the meat doesn't brown, so i will try to convince my dad to try frying half the meat by itself before making the stuffing, see if that works.
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Sokail87
Greek here! I've been following you for more than a decade now - I think it's thirteen years - and you never ever cease to amaze. Oh, and of course I'm here for the recipes as much as I'm for the comfort and the puns.
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Greek here! I've been following you for more than a decade now - I think it's thirteen years - and you never ever cease to amaze. Oh, and of course I'm here for the recipes as much as I'm for the comfort and the puns.
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