Middle Eastern Stuffed Onions by @feelgoodfoodie

N/A
Hard

1 serving

🧅

1.2 kg

Onions

🥩

Ground Beef

🍚

95 g

Rice

🌶️

Middle Eastern Spices

Preparation Steps

  1. Step 1/14

    Trim the root and stem ends from all 6 yellow onions, then make one lengthwise cut through each onion to the center.

    yellow onions
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Place the onions in a pot of boiling water and cook for 10 minutes, until the layers soften but still hold their shape.

    yellow onions
    🗜️tongs

  3. Step 3/14

    Remove the softened onions and let them cool until safe to handle.

    yellow onions
    🗜️tongs

  4. Step 4/14

    Separate the cooled onions into individual layers, reserving the small inner pieces for the cooking pot.

    yellow onions
    🪵cutting board
    🔪chef's knife

  5. Step 5/14

    Combine the ground beef, uncooked rice, parsley, garlic, allspice, cinnamon, black pepper, and 1 teaspoon salt in a mixing bowl.

    lean ground beef
    long-grain white rice
    fresh parsley
    garlic
    ground allspice
    ground cinnamon
    ground black pepper
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/14

    Mix the filling thoroughly until the rice, seasonings, and beef are evenly distributed.

    lean ground beef
    long-grain white rice
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/14

    Place about 2 tablespoons of filling at one end of each large onion layer.

    yellow onions
    lean ground beef
    long-grain white rice
    🥄measuring spoons
    🪵cutting board

  8. Step 8/14

    Roll each onion layer tightly around the filling and place it seam-side down in a wide pot.

    yellow onions
    lean ground beef
    long-grain white rice

  9. Step 9/14

    Arrange the stuffed onions snugly in the pot over the reserved small onion pieces.

    yellow onions

  10. Step 10/14

    Whisk the beef broth, tomato paste, lemon juice, olive oil, and remaining 1/2 teaspoon salt until the tomato paste dissolves.

    beef broth
    tomato paste
    lemon juice
    olive oil
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  11. Step 11/14

    Pour the broth mixture around the stuffed onions until they are nearly covered.

    beef broth
    tomato paste
    lemon juice
    olive oil
    🥣mixing bowl

  12. Step 12/14

    Bring the liquid to a gentle boil over medium heat.

  13. Step 13/14

    Cover the pot and simmer over low heat for 40 minutes, until the rice is tender and the beef is fully cooked.

    yellow onions
    lean ground beef
    long-grain white rice

  14. Step 14/14

    Rest the stuffed onions for 10 minutes, then lift them carefully onto serving plates with a slotted spoon.

    yellow onions
    🥄slotted spoon

Composition

Ingredients

Types

to inform

Ingredients

Onions, Ground beef, Rice, Middle Eastern spices

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Nut-free, Egg-free

Calories

390 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 37g, Fat: 17g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 570mg, Iron: 4.2mg, Calcium: 65mg

Vitamins

Vitamin C: 16mg, Vitamin B12: 1.3µg, Vitamin B6: 0.5mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring cups, measuring spoons, tongs, slotted spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Stuffed Vegetable

Occasions

Dinner, Family Meal, Comfort Food, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Middle Eastern, Lebanese-Inspired

Geographic

to inform

Various

Aspect

Texture

Tender, Soft, Juicy, Melting, Hearty

Flavors

Savory, Warm, Aromatic, Sweet, Tangy, Spiced, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 90 days (Store in a freezer-safe airtight container,Freeze with some cooking broth,Thaw overnight in the refrigerator)