Stuffed-Onions
Stuffed-Onions

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!

 

 

 

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Ingredients

Filling:

1 cup cooked quinoa

1 bunch fresh parsley, chopped

3 tbsp pomegranate molasses

1 medium lemon, juiced

1 tbsp date syrup (silan)

1 tsp baharat spice mix

Salt & pepper, to taste

Onions:

5 large onions

6-7 dried plums (prunes)

Handful of fresh pomegranate seeds

Sauce:

2 tbsp pomegranate molasses

5 garlic cloves, crushed

1 tbsp date syrup (silan)

5 tbsp olive oil

1 medium lemon, juiced

1 tsp fine salt

1/2 tsp ground black pepper

1 cup hot water