Onions can be stuffed with just about anything. Middle Eastern food have plenty of stuffed recipes that make a good hearty meal. This dish can be served as an appetizer, a side dish to accompany another dish, or all on its own with some Greek yogurt. Now, I know I say this a lot but this recipe will not disappoint! I have made this dish a handful of times and every time it is a hit! The flavors and spices in this dish are common and the way the flavors explode in your mouth is beyond forgettable! The main Middle Eastern spice mixture is called Baharat- a mixture of ground black pepper, coriander, cumin, cinnamon, paprika, cloves, and nutmeg. This recipe does require a little bit of work and time but all worth it at the end. Leftovers for the next day makes a great delicious sandwich on a good hearty french bread!
- 2 very large onions (or 3 regular large onions)
- 1 pound ground lamb or beef
- 1 cups of chicken stock
- 1 cup basmati rice uncooked & washed & soaked ( precooked rice can be used, seasoned with salt,cumin, 1 chicken bullion or cooked in chicken stock.)
- 3 tablespoons of tomato puree
- 3-4 tablespoons of olive oil
- 1 tsp of the Baharat mixture ( 1 tsp of each- cumin, cinnamon, coriander, nutmeg, all spice, cloves)
- 1 cinnamon stick
- 2 tablespoons of white vinegar
- 1 tsp of sugar
- parsley & to garnish
- handful of toasted pine nuts
- Fill a pot with boiling water. Cut the top & bottoms of the onion and cut along one side of the onion, cutting into the center top to bottom, keeping the onion in its whole. By making this slit on the side of the onion will make it easier to pull the onion layers apart after softening in boiling water. Boil the onions for 10-14 mins. then drain and let it cool or if you are like me and do not want to wait, put it under cool water to speed up the cooling process. carefully, start to pull away the layers and set aside for later.
- In a large bowl add ground meat, rice, spices, parsley, 1 tablespoon of tomato puree, 1 tsp salt and using your hands mix well.
Take an onion layer and gently hold open to place the meat mixture inside the onion and then roll them up. Do not roll them too tight, leaving room for the rice to expand.
- Now that they are all rolled, in a pan with a little olive oil brown all sides of the onion using tongs to carefully turn them. This only takes a few min. we just want to brown them not cook them. Then set aside.
- In a casserole dish place the onion side by side leaving a little space between each one. Mix together in a measuring cup or bowl, the chicken stock, tomato puree, sugar, vinegar and pour over the onions. Add a cinnamon stick and sprinkle everything with just a little salt.
- Loosely wrap with foil and add to 375* degree oven for 35-45 min alternating the onions & basting the onions along the way with its own juices.
- Before serving, in a small pan sauté the pine nuts just until light golden brown and garnish the onions with pine nuts and parsley.
- Below are some videos for references.
This warm spiced meat filled onion will sure to please any crowd! Enjoy and SAVOR every BITE!
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