Servings: 4
INGREDIENTS
- 5 large onions, peeled
Filling:
- 2 cups long grain rice
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 heaping teaspoon Baharat
- ½ lemon, squeezed
- ⅓ cup olive oil
- 2 tomatoes, chopped
- 1 bunch parsley, chopped
- 1 small onion, chopped
Sauce:
- ⅓ cup olive oil
- 1 tablespoon whole allspice
- ¾ cup date syrup
- ½ lemon, squeezed
- 4 cups water, or enough to cover the onions
INSTRUCTIONS
- Fill ½ of a medium size pot with water and bring to a boil.
- Prepare the onions as shown in the video, then add them to the pot, cover and cook for 15 minutes.
- Mix all the filling ingredients in a medium size bowl.
- When the onions are done cooking, separate their layers apart. Open each layer, add filling and close by rolling it inwards.
- Arrange the stuffed onions in a pot, add the oil, allspice and salt. Mix the rest of the sauce ingredients and pour over the onions.
- Bring to a boil, lower the heat to medium-low, cover the pot and cook for about 30 minutes.