Stuffed onions are one of the few unusual recipes out there but there is no denying how delicious they are. Thus, Engineer Ameera Aboulseoud gave “See” the secret to her unique stuffed onions recipe. She said:
“Some people stuff the onions with rice but this recipe uses mujaddara which is a Shami recipe that is really similar to the Egyptian Koshary just without the pasta and tomato sauce and with a lot of olive oil.”
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Engineer Ameera Aboulseoud[/caption]
Aboulseoud added “Syrian people make the mujaddara with either rice or grit and I chose the grit in my stuffed onions recipe.”
Ingredients:
• 4 large onions.
• ½ a cup of brown lentils.
• ½ a cup of grits.
• 1 tablespoon of pomegranate molasses.
• 1 tablespoon of date molasses.
• 3 tablespoons of olive oil.
• ¾ a cup of boiled water to cook the filling.
• 1 cup of boiled water to cook the stuffed onions.
• Salt.
• Pepper.
• Cumin.
• Chili powder.
• Seven spices.
Instructions:
• Wash the grits before draining them (Do not soak them).
• Boil the lentils for 10 minutes before draining them.
• Remove the onions’ peels before drilling a hole in the middle of each onion from the top till the middle of the onions (save the onions’ cores for later).
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Steps to get onion leaves[/caption]
• Boil the onions for 20 minutes before placing them in cold water for a minute and separating the onion rings.
• Add the olive oil and cut onions’ cores to a pan and cook them on high heat till they turn golden brown.
• Add the grits, lentils, salt, pepper, cumin, chili powder, seven spices and water before stirring everything together till the water evaporates (each cup of lentils will need a cup of grits and 1 ½ cups of water). Set the filling aside to cool before stuffing the onions with it.
• Grease a pan with a pomegranate molasses, date molasses and olive oil mixture before stacking the stuffed onions in the pan and covering them with the rest of the pomegranate molasses, date molasses and olive oil mixture.
• Let the pan cook on high heat for 3 minutes before adding the boiled water and covering the pan with aluminum foil.
• Place the pan in a 200 degrees oven for an hour before removing the aluminum foil. Brush the stuffed onions with some pomegranate molasses, and date molasses before placing it back in the oven for another 5 minutes or until it turns golden brown.
Contributed by Sara Goda
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