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