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Middle Eastern stuffed onions

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Georgia Kilo

Community Member

“They say the Mediterranean diet is one of the healthiest in the world, that is thanks to the use of garlic, onions and olive oil. This is a recipe that celebrate the flavour of the middle East and a beautiful way to display the flavour of onions.”

Difficulty

Hard 💪
60
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
onions
250 g ground lamb
2 cloves garlic
2 tbsp parsley
1 tbsp middle Eastern spices
1 package vegetable broth concentrate
1 tbsp tomato paste
60 g basmati rice
1 tbsp tomato paste
1 clove garlic
300 ml tomato Passata
1 tbsp olive oil
1 tbsp olive oil
  • Step 1/15

    For this recipe, a very large onion would suffice, otherwise please use 4 normal sized onions. cut the top and root off.
    • onions

    For this recipe, a very large onion would suffice, otherwise please use 4 normal sized onions. cut the top and root off.

  • Step 2/15

    make a cut on the onion only cutting half way through just Like in the picture. make sure you peel off any hard skin.

    make a cut on the onion only cutting half way through just Like in the picture. make sure you peel off any hard skin.

  • Step 3/15

    In a pot, cover the onions with cold water, and heat till you bring it to a boil, then reduce the heat and cook for 15 minutes until the onions are cooked through. make sure you salt your water!

    In a pot, cover the onions with cold water, and heat till you bring it to a boil, then reduce the heat and cook for 15 minutes until the onions are cooked through. make sure you salt your water!

  • Step 4/15

    your onion should be soft and Maliable, remove it from the water and leave it to cool until it's cold enough to handle.

    your onion should be soft and Maliable, remove it from the water and leave it to cool until it's cold enough to handle.

  • Step 5/15

    in a bowl, add your ground lamb (this would also be delicious with beef 👌) chopped parsley, ground garlic and spice mix. the spices I use are middle Eastern including cinnamon, cardamon, nutmeg, cloves, coriander, cumin, black pepper and mild paprika. (Please see my recipe called Oriental spices for more details)
    • 250 g ground lamb
    • 2 cloves garlic
    • 2 tbsp parsley
    • 1 tbsp middle Eastern spices

    in a bowl, add your ground lamb (this would also be delicious with beef 👌) chopped parsley, ground garlic and spice mix. the spices I use are middle Eastern including cinnamon, cardamon, nutmeg, cloves, coriander, cumin, black pepper and mild paprika. (Please see my recipe called Oriental spices for more details)

  • Step 6/15

    I also chop up the onion hearts and include them in the mix and they are too small to roll. Add your tomato paste.
    • 1 tbsp tomato paste

    I also chop up the onion hearts and include them in the mix and they are too small to roll. Add your tomato paste.

  • Step 7/15

    finally, wash your rice in a colander till the water runs clear and add it to the mix!
    • 60 g basmati rice

    finally, wash your rice in a colander till the water runs clear and add it to the mix!

  • Step 8/15

    Mix mix mix! until everything is combined, I like to use my hands as I find it easier. now would be a great time to adjust your spices, you'll find the mixture to be very fragrant, you can add more or less of certain spices depending on your taste, you can even add chili powder to add a kick!

    Mix mix mix! until everything is combined, I like to use my hands as I find it easier. now would be a great time to adjust your spices, you'll find the mixture to be very fragrant, you can add more or less of certain spices depending on your taste, you can even add chili powder to add a kick!

  • Step 9/15

    Peel away a layer or onion, place about 2 tablespoons of the prepared mixture inside and roll it.

    Peel away a layer or onion, place about 2 tablespoons of the prepared mixture inside and roll it.

  • Step 10/15

    this is how mine looks after I rolled it, it doesn't have to be very tight as long as the rice and meat mixture can't escape.

    this is how mine looks after I rolled it, it doesn't have to be very tight as long as the rice and meat mixture can't escape.

  • Step 11/15

    Drizzle the bottom of a pot with 1 tablespoon of olive oil(you can use butter if you prefer. place the stuffed onions on the bottom and season generously with salt and pepper.
    • 1 tbsp olive oil

    Drizzle the bottom of a pot with 1 tablespoon of olive oil(you can use butter if you prefer. place the stuffed onions on the bottom and season generously with salt and pepper.

  • Step 12/15

    in a separate container, add your stock cube and 1 pint of boiling water, stir it well and place it to the side. Turn the heat to high and give the stuffed onions 2-3 minutes on the heat, then add your broth mixture, bring to a boil then bring the heat down to low and leave to simmer covered for 30 minutes.
    • 1 package vegetable broth concentrate

    in a separate container, add your stock cube and 1 pint of boiling water, stir it well and place it to the side. Turn the heat to high and give the stuffed onions 2-3 minutes on the heat, then add your broth mixture, bring to a boil then bring the heat down to low and leave to simmer covered for 30 minutes.

  • Step 13/15

    In a separate pan, add olive oil, and one minced garlic clove and tomato paste, cook for a few minutes then add your tomato Passata. season with salt and pepper.
    • 1 tbsp tomato paste
    • 1 tbsp tomato paste
    • 1 clove garlic
    • 300 ml tomato Passata
    • 1 tbsp olive oil
    • 1 tbsp olive oil

    In a separate pan, add olive oil, and one minced garlic clove and tomato paste, cook for a few minutes then add your tomato Passata. season with salt and pepper.

  • Step 14/15

    Finally, half way through the cooking, remove the lid from the onions and drizzle the tomato sauce over it, leave it to cook for a further 30 minutes.

  • Step 15/15

    The end result are always impressive with this recepie, the rice and meat will be cooked through and the onions shell soft and caramelized on the bottom, the tangy tomato sauce compliments the richness of the meat, simply delicious 👌 Enjoy!

    The end result are always impressive with this recepie, the rice and meat will be cooked through and the onions shell soft and caramelized on the bottom, the tangy tomato sauce compliments the richness of the meat, simply delicious 👌 Enjoy!

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