Turkish Stuffed Onions
Economical and delicious, this hearty dish boasts our own Sweetie Sweet® onions and lots of warm, aromatic spices. You can assemble the onions, cover and chill for up to 8 hours before baking. This recipe makes 6 servings.
PREP TIME
20 minutes
COOK TIME
1 hour / 30 mins
Ingredients
For the onions and filling:
6 Peri and Sons Sweetie Sweet® Onions
1 pound ground beef
3/4 cup jasmine rice, rinsed well
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoon pomegranate molasses
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Small bunch of fresh parsley leaves, finely chopped + more for garnish
2-3 sprigs fresh mint, leaves finely chopped
For the tomato sauce:
2 1/2 cups water
1/4 cup tomato paste
2 tablespoons pomegranate molasses
1 teaspoon kosher salt
6 Peri and Sons Sweetie Sweet® Onions
1 pound ground beef
3/4 cup jasmine rice, rinsed well
2 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoon pomegranate molasses
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Small bunch of fresh parsley leaves, finely chopped + more for garnish
2-3 sprigs fresh mint, leaves finely chopped
For the tomato sauce:
2 1/2 cups water
1/4 cup tomato paste
2 tablespoons pomegranate molasses
1 teaspoon kosher salt
Directions
Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely and boil the onions for 15-20 minutes, until the layers can easily separate.
Make the Filling: While the onions are boiling, prepare the meat filling. In a large bowl, combine the ground beef, rinsed rice, garlic, tomato paste, pomegranate molasses, lemon zest, salt, paprika, allspice, black pepper, parsley, and mint. Mix well to combine.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Assemble the Stuffed Onions: Once the onions are done, drain them and allow them to cool for at least 10 minutes. Carefully separate the layers of the onions. Place 1 heaping tablespoon of the meat mixture into each onion layer, then wrap the layer around the filling. Place each stuffed onion seam side down, tightly packed, into a baking dish.
Make the Tomato Sauce: In a separate bowl, whisk together the water, tomato paste, pomegranate molasses, and salt until smooth. Pour the sauce evenly over the stuffed onions.
Bake the Onions: Cover the dish and bake for 45 minutes, until the sauce has slightly reduced and the onions are tender. Remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped parsley and serve warm.
Make the Filling: While the onions are boiling, prepare the meat filling. In a large bowl, combine the ground beef, rinsed rice, garlic, tomato paste, pomegranate molasses, lemon zest, salt, paprika, allspice, black pepper, parsley, and mint. Mix well to combine.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Assemble the Stuffed Onions: Once the onions are done, drain them and allow them to cool for at least 10 minutes. Carefully separate the layers of the onions. Place 1 heaping tablespoon of the meat mixture into each onion layer, then wrap the layer around the filling. Place each stuffed onion seam side down, tightly packed, into a baking dish.
Make the Tomato Sauce: In a separate bowl, whisk together the water, tomato paste, pomegranate molasses, and salt until smooth. Pour the sauce evenly over the stuffed onions.
Bake the Onions: Cover the dish and bake for 45 minutes, until the sauce has slightly reduced and the onions are tender. Remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped parsley and serve warm.
Looking for inspiration? Try these recipes:
No Mayo Creamy Chicken Salad
Black Bean and Corn Salad
BBQ Pork Belly Sliders with Pickled Onions
