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Middle Eastern Stuffed Onions
35m
80m
4-6
Why you’ll love it 😋
Here’s a very impressive dinner that means business... onions go soft, get stuffed, then soak up a tomato sauce. Add bread, you’ll want every last spoonful.
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Ingredients 🛒
Shop at an ALDI price
- Onion5 large
- Mince beef500 g
- Rice½ cup
- Garlic, minced3 cloves
- Parsley, finely chopped¼ cup
- Mint, finely chopped2 tbsp
- Tomato paste3 tbsp
- Olive oil2 tbsp
- Balsamic vinegar2 tbsp
- Paprika1 tsp
- Cinnamon½ tsp
- Salt1½ tsp
- Pepper½ tsp
- Water1½ cups
Method ⏲️
Soft onion rolls stuffed with spiced beef and rice in a tangy tomato sauce.
Step 1: Prep your onions
Preheat your oven to 190°C. Peel 5 large onions, trim the ends and cut a slit down one side of each onion into the centre. Boil in water for 12-15 minutes until softened, then cool slightly. While the onions boil, soak ½ cup rice for 20 minutes, then drain and set aside for the filling.
Step 2: Mix your filling
Gently separate your onion layers. In a bowl, mix 500 g mince beef, ½ cup of soaked rice, 3 cloves garlic, ¼ cup parsley, 2 tbsp mint, 1 tbsp tomato paste, 2 tbsp olive oil, 1 tsp paprika, ½ tsp cinnamon, 1 tsp salt and ½ tsp black pepper.
Step 3: Roll them up
Place 1-2 tbsp filling into each onion layer and roll it up snugly. Sit your stuffed onions seam-side down in a baking dish, packing them close so they stay tucked in.
Step 4: Add your sauce
Whisk 1½ cups water with 2 tbsp tomato paste, 2 tbsp balsamic vinegar, ½ tsp salt. Pour your sauce over the onions, then cover your dish tightly with foil.
Step 5: Bake & finish
Bake covered for 60 minutes, then uncover and bake for 20 minutes until your onions are tender and the tops catch a little colour. Spoon over plenty of sauce and get stuck in while they’re warm.
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