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–+ servings

Middle Eastern Stuffed Onions

Deliciously soft and flavorful stuffed onions baked in a flavorful tomato sauce. This dinner comes together easily and will be enjoyed by all the veggie lovers in your family!
5 from 4 Ratings
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Lebanese, Middle Eastern, Palestinian, turkish
Servings 5 people
Calories 583 kcal

Ingredients
  

Filling:

  • 3 pounds yellow onions
  • 2 roma tomatoes, medium size
  • ½ cup parsley finely chopped
  • ¼ cup dill finely chopped
  • 5 garlic cloves minced
  • 2 cups cal-rose or sushi rice washed, and soaked for 15 minutes in lukewarm water.
  • ¼ cup extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice
  • 2 teaspoons 7 spices
  • 1 tablespoon dried mint you can substitute for 1/4 cup finely chopped fresh mint leave
  • 1 teaspoon coriander powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon black pepper
  • 2 teaspoons salt or to taste
  • 1½ cups hot water to microwave the onions

Sauce:

  • 30 oz tomato sauce (2 15oz cans, about 445 ml each)
  • 3 cups hot water
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 teaspoon dried mint
  • 1 tablespoon vegetable stock powder or substitute salt, to taste

Instructions
 

To Prep the Onions:

  • To start, cut the both ends off your onions, and peel them.
  • Cut a deep slice down the middle to reach the core. Be careful, cut slowly so you dont split the onion in half. It should still stay intact. You want it to be a wedge cut into them, not a full cut to split it into 2 pieces.
  • Transfer the onions to a large microwave safe bowl. Pour 1 1/2 cups of hot water on top.
  • Transfer to the microwave and microwave on high heat for 7-8 minutes. They should be soft. Remove from the water and let them cool.

To Make the Filling:

  • Now, wash the rice a few times until the water runs clear.
  • Then, soak the rice in lukewarm water for 15 minutes. Drain, and transfer to a large bowl.
  • Preheat your oven to 375 °F.
  • Combine the rice with the chopped parsley, chopped dill, minced garlic, and chopped tomatoes.
  • Add the 7 spices, coriander powder, Aleppo pepper, garlic and onion powder, black pepper, salt, and the dried mint. Mix well.
  • Now drizzle on top the pomegranate molasses and the extra virgin olive oil and set aside.
  • Separate the onion layers carefully.
  • Add about 2 tablespoons (or more, depending on the size of the onion layer) and roll. Place them in a single layer the bottom of a 9x13 baking dish.
  • Combine the sauce ingredients together in a large bowl, and carefully pour on top of the onions. Cover with parchment paper, and a layer of aluminum foil.
  • Bake at 375 for 1 hour and 15 minutes, or until the onions are soft.
  • Once baked, let it cool for 10 minutes before serving.
  • Serve with salad, or yogurt.

Notes

  • Dont cut through the onion! we want layers that we can roll, not half pieces!
  • Add 1 pound of ground beef to the filling to make it more protein filled. 

Nutrition

Calories: 583kcalCarbohydrates: 107gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 2553mgPotassium: 1129mgFiber: 10gSugar: 24gVitamin A: 1690IUVitamin C: 47mgCalcium: 129mgIron: 5mg
Keyword middle eastern stuffed onions, stuffed onions, Vegetarian, Vegetarian Dish
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