 |
| Stuffed Onions |
Ingredients
150 g ground meat
50 g rice
3 red onions
1+1/2 tablespoon butter
2 tablespoons olive oil
2 tablespoons tomato paste
2 tablespoons red pepper paste
30 g crushed dried sumac
1 teaspoon dried mint flakes
1 teaspoon oregano leaves
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
200 ml hot water
salt
Cooking Instructions
First cut the bottom parts of onions 1/4 inch and peel. Boil them until soft, but not too soft. Rinse and let cool down. Squeeze each one to get every single layer. You would be stuffing those layers. If slippery, use a clean kitchen towel to grip and squeeze. Wash rice in plenty water and rinse. Soak sumac in hot water for fifteen minutes and drain. Save the water. Heat butter in a frying pan. Add pastes, spices, and salt. Blend very well and cook for three minutes. Take the pan off the fire. Add ground meat, rice, and sumac. Blend well. Stuff onions with the blend and place them in a broad pot. Pour in sumac water. After it starts boiling, simmer covered on low for half an hour. Serve hot with crusty bread.
|
No preview Available
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
