Lebanese Roasted Stuffed Onions

This is a dish I was first introduced to by Jeff Smith, aka The Frugal Gourmet.

The combination if spices makes for an interesting tasting entree.

Lebanese Roasted Stuffed Onions

Lebanese Roasted Stuffed Onions

4 or 5 very large yellow onions
1 pound ground lean lamb or beef
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh parsley, reserve some for garnish
1/2 cup long-grain rice, soaked in water for a 1/2 hour, then rinsed and drained
3 ripe tomatoes, diced
2 tablespoons white wine or cider vinegar
3 pinches of sugar
2 tablespoons olive oil
1/4 cup beef stock

Place the whole peeled onions in a pot, and cover with water. Bring the water to a boil and boil the onions for 10 minutes. Remove, drain, and allow the onions to cool so they are easier to handle.

Mix together the lamb or beef with the cinnamon, allspice, cumin, coriander, salt, pepper, parsley, and rice. Mix well, and then add the tomatoes, Gently mix again, be careful not to squeeze the juice out of the tomatoes.

Cut the top and the bottom from the cooked unpeeled onions. Slice into the onions by making a cup down the side of the onion that goes to the center of the onion. Remove the outer skin, and then, very carefully, remove the outer leaves.

Place a spoonful of the meat mixture into each onion leaf and roll like a sausage.

Add the stuffed leaves seam side down to a hot, pan coated with olive oil. Brown for about 2 minutes. Add the vinegar then sprinkle sugar over each of the onion leaves. Add some beef stock and simmer for about 20 minutes covered. Turn the onions about halfway through the cooking time.

Garnish with fresh parsley.

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