Recipe

Stuffed Onions with Lamb Kofta and Quinoa

Name: Stuffed Onions with Lamb Kofta and Quinoa
Total time: 55 min
Ingredients: 1 package Redefine Lamb Kofta, thawed; 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; 5 large onions; 6-7 dried plums (prunes); Handful of fresh pomegranate seeds; 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

Served with a Rich Pomegranate Glaze

about 55 min
Moderate

Stuffed Onions with Lamb Kofta and Quinoa

Ingredients

Filling

Redefine Lamb Kofta, thawed: 1 package
cooked quinoa: 1 cup
fresh parsley, chopped: 1 bunch
pomegranate molasses: 3 tbsp
medium lemon, juiced: 1
date syrup (silan): 1 tbsp
baharat spice mix: 1 tsp
Salt & pepper, to taste

Onions

large onions: 5
dried plums (prunes): 6-7
Handful of fresh pomegranate seeds

Sauce

pomegranate molasses: 2 tbsp
garlic cloves, crushed: 5
date syrup (silan): 1 tbsp
olive oil: 5 tbsp
medium lemon, juiced: 1
fine salt: 1 tsp
ground black pepper: 1/2 tsp
hot water: 1 cup

Method

Peel the onions, cut them lengthwise, and boil for 10 minutes until softened. Let cool and carefully separate the outer layers.

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.

In a separate bowl, whisk together all the sauce ingredients.

Fill each onion layer with the lamb mixture and arrange in a baking dish.

Scatter dried plums between the stuffed onions, then pour over the sauce. Cover with foil.

Bake at 180°C (350°F) for 45 minutes until the onions are tender and infused with flavour.

Serve warm, topped with pomegranate seeds and remaining plums.

Made with