There is a whole host of dishes we make in Greece which are classed as ‘meze‘. These are small (or big) plates of delicacies and nibbles (not prawns on stick or mini sausage rolls though) which are served with tsipouro (a.k.a. raki) or ouzo. Try not to drink the later if you’re not used to them. Meze can be simple – just a few slices of cheese and tomatoes, more complicated like boureki or just out-of-this-world, like today’s recipe.
I went to visit my mum at Atalanti and I caught up with Dimitris, this lovely family friend. Dimitris simply rocks and know all about meze and barbecues. I asked him if he’d do a video and a recipe for Digital Scullery and he obliged. The video is in Greek but here is his amazing onions stuffed with cheese.
Onions stuffed with cheese by Dimitris
- 4 mid size onions, carefully peeled
- Various cheeses, anything you like that is prone to melting, cubed
- Salt, pepper
- Olive oil (needless to say, always go for extra virgin olive oil, cold pressed if possible)
Place the peeled onions in boiling water for about 3 to 4 minutes with just a pinch of salt.
When they are just a bit soft put them under cold water and then empty their center. (You may want to watch the video at this point – Dimitris exhibits this quite nicely)
Cut all the cheese in little cubes.
Stuff the emptied onions with all the cheese. Make sure you stuff as much as possible in there as it will melt.
Season (less salt, a lot more pepper) and drizzle some olive oil over them.
Grate some cheese (preferably a hard-er cheese) and place them in a pre-heated oven.
Dimitris recommends about 180 to 200 celsius for 15 to 20 minutes or until the cheese has melted and the onions are going a bit caramelised.
Here’s a handy tip too – you may need to add some cheese halfway through the process.
They are incredibly yummy.
Hope you enjoyed the recipe, and if you want leave some words of encouragement for Dimitris who so kindly shared his recipe with us.