Imported from Instagram

Stuffed Onions

Name: Stuffed Onions
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 large onions (for stuffing; briefly pre-cook in hot water, then separate the layers); 250 g ground meat; 100 g rice (dry; the source additionally mentions approx. ½ cup); 1 Bund parsley (finely chop); 0.5 Bund coriander (finely chop); 1 Bund spring onions (finely chop); 50 g walnuts (chopped); 1.5 EL tomato paste (for the filling); 2 EL olive oil (amount within the specified 2–4 tbsp; for the filling); sweet paprika (quantity not specified; also used for the sauce); chili (some; quantity not specified); turmeric (quantity not specified; also used for the sauce); black pepper (quantity not specified; also used for the sauce); salt (quantity not specified; also used for the sauce); fresh mint (quantity not specified; finely chop); 1.5 EL tomato paste (for the sauce); 2 EL olive oil (for the sauce); 2 Tassen water (for the sauce)

Recipe by RIMA~ FOOD | SELF-LOVE | MINDSET @rimaluuu · Instagram

Imported by Marla Knobel on SeeMeCook

Large onions are filled with a flavorful mixture of ground meat, rice, herbs, and walnuts, then cooked in a tomato and olive oil sauce. The filling combines savory flavors with fresh mint and chopped nuts.

4 servings110 minMiddle Eastern

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

4 large onions (for stuffing; briefly pre-cook in hot water, then separate the layers)
250 g ground meat
100 g rice (dry; the source additionally mentions approx. ½ cup)
1 Bund parsley (finely chop)
0.5 Bund coriander (finely chop)
1 Bund spring onions (finely chop)
50 g walnuts (chopped)
1.5 EL tomato paste (for the filling)
2 EL olive oil (amount within the specified 2–4 tbsp; for the filling)
sweet paprika (quantity not specified; also used for the sauce)
chili (some; quantity not specified)
turmeric (quantity not specified; also used for the sauce)
black pepper (quantity not specified; also used for the sauce)
salt (quantity not specified; also used for the sauce)
fresh mint (quantity not specified; finely chop)
1.5 EL tomato paste (for the sauce)
2 EL olive oil (for the sauce)
2 Tassen water (for the sauce)

Steps

1
Cut the large onions halfway through. Briefly pre-cook them in hot water until the layers can be separated; then remove the onions and carefully separate the layers. The source does not specify an exact cooking time.
2
Finely chop the parsley, coriander, spring onions, and fresh mint. Chop the walnuts as well.
3
Thoroughly combine the ground meat, rice, chopped herbs, walnuts, 1½ tbsp tomato paste, 2–4 tbsp olive oil, and the spices in a bowl.
4
Generously fill the separated onion layers with the filling.
5
For the sauce, mix 1½ tbsp tomato paste, 2 tbsp olive oil, the spices, and 2 cups of water.
6
Place the stuffed onions in a pot and pour in the sauce. Simmer gently over low heat for 30–40 minutes.
7
Alternatively, cook the stuffed onions in the oven: according to the transcript, first cover them with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes. No oven temperature is specified.

Notes

The transcript also mentions the oven method: 40 minutes covered, followed by 20 minutes uncovered; no temperature is provided. It also states that walnuts can be soaked in water for about 30 minutes as a meat-free alternative, and that ½ tbsp additional tomato paste should be used for a completely meat-free filling. No exact quantity division for the walnuts is given for this variation. The description does not clarify exactly how the 2–4 tbsp of olive oil for the filling should be divided; the sauce receives an additional 2 tbsp.