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Monday, June 25, 2007

Saudi Stuffed Onions

Saudi Stuffed Onions
Wonderful Saudi Stuffed Onions main dish.

  • 750g large onions
  • 300g minced meat
  • ¼ cup or 50g Egyptian rice
  • 1 tablespoon ghee
  • 1 small onion or 100g, grated
  • 3 garlic cloves, crushed
  • ½ teaspoon of each spice: black pepper, cumin and coriander powder
  • 1½ tablespoons tamarind concentrate (optional)
  • 1 tablespoon tomato paste
  • 2 cups or 500ml hot water
  • 2 cubes MAGGI Chicken Stock
  • 3 tablespoons vegetable oil
  1. Peel and boil the onions until soft. Then carefully remove each layer of the onions and set aside.
  2. Place the minced meat in a bowl, add rice, ghee, grated onion, garlic and season with the spices. Mix until well combined.
  3. Stuff the onion layers with the meat mixture.
  4. Place the leftover onion on the bottom of a large pot and arrange the stuffed onions over them.
  5. Dissolve the tamarind and tomato paste in the water and pour over the onions.
  6. Add the MAGGI Chicken Stock cubes and oil. Bring to boil, cover and cook over low heat for 25 minutes, or until onions and rice are cooked.
Cooking Tip: use lamb meat for the rice mixture.


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