Description
Deliciously savory stuffed onions filled with a flavorful mixture of ground pork, rice, and aromatic spices, baked in a rich tomato broth until tender and caramelized. This comforting dish combines tender onion layers with a juicy meat filling, perfect for a hearty family meal served alongside plain yogurt or as a standalone delight.
Ingredients
The Stuffing
- 500 grams ground pork
- 1 cup rice, rinsed (preferably short or medium grain such as Arborio or Jasmine)
- 1 tablespoon tomato paste
- 1 tomato, diced
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon pepper
- ¼ cup chopped parsley (a handful)
- 6 large yellow onions (may need more if onions are small)
The Sauce
- 1 tablespoon ghee or butter
- 2 tablespoons tomato paste
- 2 cups broth (beef, chicken, or vegetable)
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, rinsed rice, tomato paste, diced tomato, minced garlic, salt, paprika, oregano, pepper, and chopped parsley. Mix thoroughly until evenly blended. You can prepare this mixture the night before and refrigerate it for deeper flavors. Before stuffing, let the mixture come to room temperature for about 30 minutes.
- Prepare the Onions: Trim both ends off each onion and place each onion flat side down. Carefully cut down the center of each onion from the middle, making sure not to slice all the way through, so the layers remain connected.
- Boil the Onions: Place the cut onions into a pot of boiling water and cook for approximately 15 minutes. This will cause the onion layers to soften and begin to separate but take care not to overboil them as they may fall apart.
- Cool the Onions: Drain the onions carefully and allow them to cool. To speed up the process, run them briefly under cold water. Separate the onion layers gently to prepare for stuffing.
- Stuff the Onion Layers: Take each onion layer and spoon about one tablespoon of the meat mixture onto it. Roll the layer tightly around the filling. Continue this process until all layers are stuffed and the meat filling is fully used. This recipe yields about 34 stuffed onion rolls depending on onion size. If layers are too large, cut them in half. Save the leftover onion hearts for broth or dice into the filling.
- Arrange the Stuffed Onions: Place the stuffed onions seam-side down tightly packed into a round baking dish.
- Prepare the Sauce: On the stove, melt the ghee or butter in a pot over medium heat. Add the tomato paste and the broth, stirring to incorporate. Taste and adjust seasoning, adding salt if necessary.
- Bake the Dish: Pour the warm broth evenly over the stuffed onions in the dish. Cover the dish with a piece of parchment paper, then seal with aluminum foil. Bake in a preheated oven at 425°F (220°C) covered for 45 minutes.
- Finish Baking: Remove the foil and parchment paper, then bake uncovered for an additional 15 minutes. For a beautifully caramelized finish, broil the dish for the last few minutes, watching closely to prevent burning.
- Serve: Serve the stuffed onions warm, ideally with a side of plain yogurt to complement the flavors. Store any leftovers in the refrigerator for up to five days.
Notes
- You can substitute ground pork with other ground meats such as beef, lamb, chicken, turkey, or a combination depending on preference.
- Large yellow onions are ideal for this recipe because they are mildly sweet and their layers separate easily after boiling.
- Short or medium grain rice varieties like Arborio or Jasmine work best as they absorb moisture well without becoming mushy.
- If ghee is unavailable, butter or olive oil can be used as alternatives for the sauce.
- Onion hearts removed after separating layers can be saved for vegetable broth or diced and mixed into the filling for extra flavor and reduced waste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern / Mediterranean
