Description
4 large onions, peeled and halved
1 cup ground beef or lamb
1/2 cup rice, rinsed
1/4 cup pine nuts
1/4 cup currants or raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
Salt and pepper to taste
1/2 cup olive oil
1 1/2 cups tomato sauce
1/2 cup water
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Add the onion halves and cook for about 10-15 minutes until slightly softened. Remove from heat and carefully
scoop out the inside of each onion half, leaving a shell. Set the scooped-out onion flesh aside for later.
In a medium skillet, heat olive oil over medium heat. Add the ground beef or lamb and cook until browned, breaking it apart with a spoon.
Add the rice, pine nuts, currants, cinnamon, allspice, cumin, salt, and pepper to the skillet. Stir to combine, and cook for another 2-3 minutes to allow the
flavors to meld.
Stuff each onion shell with the rice and meat mixture, pressing gently to pack them tightly.
Arrange the stuffed onions in a baking dish. Pour the tomato sauce and water over the onions, covering them halfway.
Drizzle with the remaining olive oil and cover the baking dish with aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the onions are tender and the filling is cooked through.
Garnish with freshly chopped parsley before serving.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Kcal: 280 kcal per serving
Servings: 4
