Lebanese Stuffed Onions
You will need:
- 2 Extra large onions
- 1 Cup (128g) Basmati rice
- 1-2 tbsp Tomato paste
- 2 tsp Ground Cinnamon
- 1 tsp Ground Allspice
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 1/2 tsp Kosher Sea Salt
- A big pinch of Ground Black Pepper
- 3 tbsp Fresh, finely chopped coriander or parsley (save some to garnish)
- 450g Minced Beef or Lamb (We love the lamb with this recipe!)
- 2 tbsp of Balsamic Vinegar
- 3 Pinched of Sugar
- 2 tbsp Olive Oil
1) Soak the rice in a bowl of cool water.
2) Next, fill a pan with enough water to cover a whole onion and bring to the boil. Cut off the top and bottom of each onion and make a cut down one side of each of them (cutting into the centre from top to bottom, but not cutting in half). This helps the onion layers cook evenly and in turn makes it easier for you to peel. Plop the onions into the boiling water, and let them cook for approx 10 minutes or until the layers are softened and separate easily.
3) Drain the rice completely and pour it into a large mixing bowl, then add the tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, fresh coriander or parsley and the minced beef or lamb. Mix well, we suggest using your hands.......purely because its fun to get messy
4) When the onions have finished cooking, remove and drain from the boiling water. Let them cool and separate out the layers individually, then place 1 heaped tablespoon of the filling onto each skin. Wrap the onion around the filling, but not too tightly as to allow rice to expand during cooking.
5) Glug the olive oil into a large, oven-safe saute pan and place on the hob to heat on a medium/high setting. When pan is hot, place the onions seam-side down and let them cook for 2 minutes until the bottoms have browned slightly. Add a splash of balsamic vinegar and sprinkle the tops of the onions with the sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked.
6) Serve with wedges of lemon and enjoy!