Prep 30 mins
Cook 30 mins
This is from a cook book I found, "Mediterranean Cookery" and it sounded so good I had to try it! And WOW, it's great! It's a little time consuming but its well worth your energy to make! I love the Pomegranate juice, I keep a glass full of the juice nearby just to enjoy while I am cooking this recipe.
- 3 large Spanish onions
- 1 -2 tablespoon pomegranate syrup or 1 -2 tablespoon tamarind paste
- 2 -3 tablespoons sugar
- 3 tablespoons sunflower oil
- 1 1⁄2 lbs minced beef or 1 1⁄2 lbs veal
- salt and pepper
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1⁄2 cup mint
- 1 bunch fresh parsley, finely chopped
- Peel the onions and cut off the ends.
- Using a sharp knife, cut from the top to bottom on one side of each onion through to the center only and no further.
- Boil for about 15 minutes or until the onions soften and start to open so that each layer can be detached.
- Drain and separate each layer carefully.
- Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion layer and roll up tightly.
- Line the bottom of a large, heavy saucepan with the unused small bits of onion and pack the rolls tightly over them in layers.
- Dissolve the pomegranate syrup or the tamarind concentrate in 10 fl oz boiling water.
- Add 1 tablespoon of sugar and the oil and pour over the onions.
- Add more water to cover and place a plate on top to hold them down.
- Simmer gently for about 30 minutes, or until the onions are very tender and the water mainly absorbed, adding a little water to cover, if necessary, during the cooking.
- Turn out the onion rolls and place them in circles in a large, flat oven proof dish.
- Sprinkle with the remaining sugar and place them under the grill for a few minutes to give them an attractive brown color and a caramelized flavor.
- Serve hot or cold.