Stuffed Onions with Lamb Kofta and Quinoa

PREPARATION

1. Peel the onions, cut them lengthwise, and boil for 10 minutes until softened. Let cool and carefully separate the outer layers.
2. Lightly brown the Lamb Kofta in a pan, then transfer to a bowl and mix with quinoa, parsley, pomegranate molasses, lemon juice, date syrup, Baharat, salt, and pepper.
3. In a separate bowl, whisk together all the sauce ingredients.
4. Fill each onion layer with the lamb mixture and arrange in a baking dish.
5. Scatter dried plums between the stuffed onions, then pour over the sauce. Cover with foil.
6. Bake at 180°C (350°F) for 45 minutes until the onions are tender and infused with flavour.
7. Serve warm, topped with pomegranate seeds and remaining plums.

Enjoy!

Prepare to be enchanted by these Stuffed Onions with Lamb Kofta and Quinoa, served with a Rich Pomegranate Glaze – a dish that masterfully blends comfort food with sophisticated flavors. This recipe takes the extraordinary Redefine Lamb Kofta, renowned for its remarkably authentic ‘lamb’ taste and texture, and pairs it with hearty quinoa, aromatic herbs, and a symphony of Middle Eastern spices. The tender, sweet onions, gently boiled and then generously filled, become soft vessels for this rich, flavorful mixture. But the true star is the exquisite pomegranate glaze, a luscious, tangy-sweet sauce that simmers over the onions and dried plums as they bake, infusing every bite with deep, complex notes. This dish is a celebration of warmth and richness, offering a truly unique and satisfying plant-based experience that’s perfect for a special gathering or a comforting family meal. With a moderate difficulty level, it’s a rewarding culinary adventure for those looking to impress.