Ingredients
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4-5 large Onion
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Filling
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2 medium Onion
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3-4 cloves Garlic Clove
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1.5 cups Basmati Rice
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1 cup, chopped Parsley
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12 oz Ground Beef
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4 oz Lamb Fat
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ground, seeds, 1 teaspoon Coriander
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ground Cardamom
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3 tablespoons Extra Virgin Olive Oil
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Sauce
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3 cups Water1.5 per cup of rice
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half a cup Pomegranate Molasses
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2 tablespoons Sugar
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1 teaspoon Kosher Salt
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to taste Ground Black Pepper
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4 tablespoons Canola Oilor any other "neutral" oil
Directions
I’ve made this dish out of a sweet memory recreating a meal I have ate 15 years ago. It’s of Syrian origins, made by a friend’s mom which makes, to my opinion the best stuffed onions, they even make their own fresh pomegranate molasses at home (I bought mine).
This is not one of the easiest recipes but it worth the effort.
A funny thing.
I’ve posted this recipe on reddit. Take a look at what happened
[homemade] Onions stuffed with rice and lamb in pomegranate juice from r/food
If something it’s clear, feel free to leave a comment.
Enjoy
Steps
1
Done
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Prepare the Onions for FillingClean the big onions and cut a notch to the heart of the onions (like a radiuse). |
2
Done
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Prepare the FillingChop 2 medium onions very thin. You can also use the inner part or broken layers of the onions from the step before. Heat a frying pan, if you have one with a lid - better. When the onions are nice and golden (about 15 minutes), place a side and let cool. Add the remaining filling ingredients and mix. * If you only have lamb meat as opposed to lamb fat use 200 grams of beef and 200 grams of ground lamb meat. * You can saute with the lid on. That will help get the onions caramelized but not burnt. |
3
Done
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Filling the OnionsI used a flat pan/pot with a glass lid as in the picture. In that pan, mix all the sauce ingredients. Place on the stove and stir while heating until the sugar dissolves. Let cool. Fill each onion layer with a medium sized "kebab", according to the layer size. Roll each filled onion layer within itself and place in the pan (which contains the sauce). |
4
Done
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BakingCover with the lid and insert into a preheated (220°C/430°F) oven for one and a half hours. *If you don't have a lid you can use tin foil. |
2 Comments Hide Comments
Are you supposed to brown the ground beef first or add it raw?
Hi, thanks for asking.
You should add it raw.