Why You’ll Love This Recipe
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Unique Presentation: The use of onion layers as natural pockets for the filling creates an elegant and distinctive appearance.
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Flavorful Filling: The combination of rice, ground meat, and spices delivers a rich and aromatic taste experience.
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Versatile Dish: Can be served as a main course or a side dish, suitable for various occasions.
Ingredients
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Large onions
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Ground beef or lamb
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Short-grain rice
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Tomato paste
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Olive oil
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Garlic cloves
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Ground cinnamon
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Ground allspice
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Salt and pepper
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Fresh parsley
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Lemon juice
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
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Prepare the Onions:
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Trim the ends of the onions and make a slit along one side to the center, cutting through to the middle without halving them.
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Boil the onions until layers soften and can be separated easily. Carefully separate the onion layers.
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Make the Filling:
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Rinse the rice under cold water until the water runs clear.
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In a bowl, combine the ground meat, rinsed rice, minced garlic, chopped parsley, tomato paste, olive oil, cinnamon, allspice, salt, and pepper. Mix well.
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Stuff the Onions:
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Place a small amount of the filling onto each onion layer and roll it up, securing the filling inside.
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Cook the Stuffed Onions:
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Arrange the stuffed onions seam-side down in a pot.
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Prepare a cooking liquid with water, tomato paste, lemon juice, and seasoning. Pour over the onions until they are just covered.
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Place a plate on top to keep them submerged, bring to a simmer, and cook until the rice and meat are fully cooked, about 45 minutes to an hour.
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Serve:
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Carefully remove the stuffed onions from the pot and serve warm, garnished with additional parsley if desired.
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Servings and Timing
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Servings: Approximately 4 servings
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Preparation Time: 30 minutes
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Cooking Time: 1 hour
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Total Time: 1 hour 30 minutes
Variations
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Vegetarian Option: Substitute the ground meat with a mixture of chopped mushrooms and additional rice or lentils for a meat-free version.
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Spice Adjustments: Adjust the amount of cinnamon and allspice to suit your taste preferences.
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Additional Fillings: Incorporate nuts like pine nuts or raisins for added texture and sweetness.
Storage/Reheating
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Storage: Store leftover stuffed onions in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a covered saucepan over low heat, adding a splash of water or broth to prevent drying out.
FAQs
How do I prevent the onion layers from tearing?
Ensure the onions are boiled until just tender; this makes separating the layers easier without tearing. Handle them gently during separation.
Can I prepare the stuffed onions in advance?
Yes, you can assemble the stuffed onions a day ahead and refrigerate them uncooked. Cook them just before serving for the best texture and flavor.
What type of rice is best for this recipe?
Short-grain rice is preferred as it cooks evenly and has a pleasant texture in the filling.
Is it necessary to use both cinnamon and allspice?
These spices contribute to the traditional flavor profile of the dish, but you can adjust or omit them based on personal preference.
Can I freeze the stuffed onions?
Freezing is not recommended as it may alter the texture of the onions and filling.
What can I serve alongside stuffed onions?
They pair well with a side of yogurt, a fresh salad, or warm pita bread.
How can I ensure the filling is fully cooked?
Maintaining a gentle simmer and ensuring the onions are submerged during cooking will help cook the filling thoroughly.
Can I use red onions instead of white or yellow?
While possible, red onions have a stronger flavor and may alter the taste of the dish.
How do I keep the stuffed onions from unrolling during cooking?
Placing them seam-side down and using a plate to keep them submerged helps maintain their shape.
Can I cook these in the oven instead of on the stovetop?
Yes, you can bake them in a covered dish with the cooking liquid at 350°F (175°C) until the filling is cooked through, approximately 1 hour.
Conclusion
Middle Eastern Stuffed Onions are a flavorful and elegant dish that brings a unique twist to traditional stuffed vegetables. With their tender onion layers enveloping a savory filling, they offer a delightful culinary experience that’s both comforting and impressive. Whether for a family dinner or a special occasion, this dish is sure
Middle Eastern Stuffed Onions
These Middle Eastern Stuffed Onions (Soğan Mahshi) are a cozy, aromatic dish made with tender onion layers wrapped around a flavorful rice and herb filling. Simmered in a rich tomato and pomegranate molasses sauce, this comforting meal is perfect for weeknights and packed with traditional flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- For the Onions:
- 4–5 large yellow onions
- For the Filling:
- 1 cup short-grain rice (e.g., Calrose or sushi rice), soaked and drained
- 1 medium tomato, finely diced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- Juice of ½ lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon 7 spice blend (or allspice mix)
- ½ teaspoon Aleppo pepper (or chili flakes)
- ½ teaspoon dried mint
- ½ teaspoon coriander powder
- Salt and black pepper to taste
- Optional: ½ pound ground beef or lamb
- ¼ cup chopped parsley
- 2 tablespoons chopped mint or dill
- 1 clove garlic, minced
- For the Sauce:
- 1 ½ cups tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon pomegranate molasses
- 1 teaspoon dried mint
- 1 ½ cups water or vegetable stock
- 1 teaspoon vegetable bouillon powder or salt
Instructions
- Prep the Onions:
- Trim and peel onions. Make a vertical slit to the core without cutting through.
- Boil onions for 10–15 minutes until layers soften. Cool and gently separate layers.
- Make the Filling:
- In a bowl, mix soaked rice, tomato, oil, lemon juice, pomegranate molasses, herbs, spices, and garlic.
- Add ground meat if using, and mix until combined.
- Stuff the Onions:
- Place a spoonful of filling on each onion layer and roll tightly.
- Arrange seam-side down in a baking dish or pot.
- Make the Sauce:
- Whisk together tomato sauce, paste, molasses, mint, and broth or water.
- Pour sauce over the stuffed onions until mostly covered.
- Cook:
- Cover with foil or a lid and bake at 425°F (220°C) for 45 minutes.
- Uncover and bake 15–20 minutes more until tops caramelize and sauce thickens.
Notes
- Use vegetarian broth and omit meat for a plant-based version.
- Can be made ahead and reheated—flavors deepen overnight.
- Serve with plain yogurt or a simple green salad.
