SOUGANIA

Sougania is a traditional recipe of Mytilene. They are stuffed onions similar to dolmades, the stuffed grape leaves you are probably familiar with.

Recipe ingredients:
8 medium sized onions

For the filling:
2 onions finely chopped
1/2 pound ground beef
1½ cups. Carolina rice
1 ripe tomato
2 tablespoons parsley
1 tsp cumin
1 cup. olive oil

For the lemon sauce:
2 eggs
1 large lemon
1 tsp corn flour

Peel the onions and engrave halfway vertical cut. Boil in salted water for 10 to 15 until they open slightly, separating the layers of the onion. Remove them with a slotted spoon and let it cool to be able to hold them. Once its cool, we begin to undress one by one the onions (as many layers each onion has, so many stuffed will give us).

In a bowl put the ingredients for the filling: onion, minced meat, rice, grated tomato, parsley, cumin and half the olive oil. Salt and pepper and knead well materials.

Fill one onion and wrap it in dolmades style. Arrange the sougania union in the pot in rows close together. After you finish with all materials, put into the pot the hearts of cooked onions, drizzle with the remaining olive oil and cover them with a plate, putting it upside down with a weight on top to avoid "dancing" and opening during cooking.

Cover the sougania with warm water and when they start to boil, we reduce heat and simmer for 30 min. After that we extinguish the fire.

We make the lemon sauce:
Dissolve the cornstarch in the lemon juice. Beat the egg whites with the yolks with whisk. Add the lemon with the cornflour and a little bit diluted with broth from sougania. Pour and leave the food at very low heat to a boil for 2-3min.

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