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Stuffed onion leaves

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Ingredients/Components

ground cinnamon - 1 tsp
ground allspice - 1 tsp
beef stock - 1/3 c
ripe tomatoes, diced - 3 item
fresh ground pepper and salt to taste - 1 item
or 5 very large yellow onions - 4 item
ground lean lamb, beef or pork - 1 lb
long-grain rice, soaked in water for 1/2 hour, then drained - 1/2 c

How to make stuffed onion leaves:

Place the whole, unpeeled onions in a pot and cover with water. Bring to a boil, then turn down to a simmer. Cover and simmer for 20 minutes. Remove, drain and cool the onions so that you can handle them.

Mix together the lamb, beef or pork. Add the cinnamon, allspice, pepper, salt and rice. Mix well, then add the tomatoes. Gently mix again, being careful not to squeeze the juice out of the tomatoes.

Cut the top and bottom from the cooked onions. Slice into the onion by making a cut down the side of the onion that goes only to the center of the onion. Remove the outer skin, and then, very carefully, remove the large outer leaves of the onion. Save the center of the onion for some other dish. You should get about 6 leaves from each large onion.

Place a bit of the filling in the middle of each onion leaf, and roll it up like a fat sausage. The skins will practically roll themselves.

When all are rolled, place in a large covered skillet large enough to accommodate all leaves in one layer. When the pan is hot, add a bit of olive oil, then the stuffed onion leaves. Cook for a few minutes on medium heat until they begin to barely brown on the bottom. Add the beef stock, and cover. Simmer for 40 minutes. Serves 6 to 8.

Recipe categories: Main dish, One Dish meal, Onions.

Rating:

3.8

Average rating: 3.8, total votes: 8

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