MyBaby - Recipe:Stuffed Onion Leaves

Recipe:Stuffed Onion Leaves

Posted August 7, 2007 at 4:13AM by dhiya

This is a variation of a well-known North African recipe. Here, sun-dried tomatoes and herbs are substituted for the traditional meat filling.

Serving: Serves: 6
Total Time: 3 hours

3 3/4 ounces Sun-dried tomatoes
Long-grain RICE 1 1/8 cups/ 165 g
Large ONIONS 4 1/2
TOMATOES 3
Fresh PARSLEY medium bunch
Fresh mint small bunch
Marjoram small bunch
3/8 teaspoon TURMERIC
Salt and pepper
3/8 teaspoon BAHARAT
2 1/4 tablespoons Tamarind syrup
1 1/2 tablespoons SUGAR
Vegetable oil for frying
3/4 tablespoon Tomato paste

Place the sun-dried tomatoes in a bowl containing hot water and allow them to macerate for 30 minutes. Cook the rice (using 1 1/2 times boiling water to rice) and a pinch of salt for 10 minutes. Peel the onions and make a cut lengthwise on one side from the stalk to the root. Place them in a saucepan of boiling water, reduce the heat, and simmer for 10 minutes. Remove the onions with a slotted spoon and allow to cool completely. Drain the sun-dried tomatoes and squeeze out the excess water and chop. In a saucepan boil water and blanch the tomatoes. Peel, seed and chop the fresh tomatoes.

Mince all of the herbs separately. In a bowl combine the rice with the fresh tomatoes, sun-dried tomatoes, herbs, baharat, spices and a little oil. Mix well. Carefully seperate the onion leaves. Handle the leaves gently so as not to break the layers as you pull them off. Place a teaspoonful of stuffing on each leaf and roll tightly. Grease a heavy casserole with a little oil. Arrange the stuffed onion leaves cut-side down, fitting in as many as possible.

Mix the tamarind with the sugar, tomato paste, salt and pepper and thin with some water. Pour this liquid over the onions. Add enough water to cover the onions. Cover the saucepan and cook for 2 hours over low heat, adding water as necessary.
Serve hot or cold.

Rated:

Comments

Sticky_Mommy responded August 7, 2007 at 10:34AM

I love my job, it gives me a break from my kids!

OK - you got to help me out here! The receipe sounds yummy, and kinda hard - is it? But firts: what the heck is Baharat?! And where can I get Tamarind syrup?

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