סוכריות בצל ממולא

130 mins
Serves 1
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Directions

  1. 1Peel the onions and create a slit in the center. Boil in a pot with water and a pinch of salt for approximately 20 minutes until soft.
  2. 2Peel the onions and create a slit in the center. Boil in a pot with water and a pinch of salt for approximately 20 minutes until soft.
  3. 3Peel the onions and create a slit in the center. Boil in a pot with water and a pinch of salt for approximately 20 minutes until soft.
  4. 4Remove onions and place them in a bowl of cold water. Reserve the cooking water for the sauce.
  5. 5Remove onions and place them in a bowl of cold water. Reserve the cooking water for the sauce.
  6. 6Remove onions and place them in a bowl of cold water. Reserve the cooking water for the sauce.
  7. 7For the filling, sauté onions in a pan until golden brown.
  8. 8For the filling, sauté onions in a pan until golden brown.
  9. 9For the filling, sauté onions in a pan until golden brown.
  10. 10Add grated carrots and minced garlic, stir for 3 minutes.
  11. 11Add grated carrots and minced garlic, stir for 3 minutes.
  12. 12Add grated carrots and minced garlic, stir for 3 minutes.
  13. 13Add ground beef and cook until color changes.
  14. 14Add ground beef and cook until color changes.
  15. 15Add ground beef and cook until color changes.
  16. 16Stir in pomegranate concentrate, tomato paste, chopped mint, rinsed jasmine rice, salt, lemon juice, and pine nuts.
  17. 17Stir in pomegranate concentrate, tomato paste, chopped mint, rinsed jasmine rice, salt, lemon juice, and pine nuts.
  18. 18Stir in pomegranate concentrate, tomato paste, chopped mint, rinsed jasmine rice, salt, lemon juice, and pine nuts.
  19. 19Reduce liquid, turn off heat.
  20. 20Reduce liquid, turn off heat.
  21. 21Reduce liquid, turn off heat.
  22. 22Drain onions and separate into layers.
  23. 23Drain onions and separate into layers.
  24. 24Drain onions and separate into layers.
  25. 25Fill each onion layer with the meat mixture and roll it.
  26. 26Fill each onion layer with the meat mixture and roll it.
  27. 27Fill each onion layer with the meat mixture and roll it.
  28. 28Arrange the filled onions in a baking dish, close together.
  29. 29Arrange the filled onions in a baking dish, close together.
  30. 30Arrange the filled onions in a baking dish, close together.
  31. 31Prepare the sauce: In a saucepan, mix pomegranate concentrate, date syrup, salt, and tomato paste.
  32. 32Prepare the sauce: In a saucepan, mix pomegranate concentrate, date syrup, salt, and tomato paste.
  33. 33Prepare the sauce: In a saucepan, mix pomegranate concentrate, date syrup, salt, and tomato paste.
  34. 34Add reserved onion cooking water, bring to a boil. Pour over the onions in the baking dish.
  35. 35Add reserved onion cooking water, bring to a boil. Pour over the onions in the baking dish.
  36. 36Add reserved onion cooking water, bring to a boil. Pour over the onions in the baking dish.
  37. 37Cover with parchment paper and aluminum foil.
  38. 38Cover with parchment paper and aluminum foil.
  39. 39Cover with parchment paper and aluminum foil.
  40. 40Bake in a preheated oven at 180°C (turbobake) for 2 hours. Remove from oven, remove foil and paper, add more liquid if needed and bake for an additional 20 minutes.
  41. 41Bake in a preheated oven at 180°C (turbobake) for 2 hours. Remove from oven, remove foil and paper, add more liquid if needed and bake for an additional 20 minutes.
  42. 42Bake in a preheated oven at 180°C (turbobake) for 2 hours. Remove from oven, remove foil and paper, add more liquid if needed and bake for an additional 20 minutes.

Ingredients

  • 7 onions
  • 7 onions
  • 7 onions
  • 2 onions
  • 2 onions
  • 2 onions
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 500 grams ground beef
  • 500 grams ground beef
  • 500 grams ground beef
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 0.25 cup pomegranate concentrate
  • 0.25 cup pomegranate concentrate
  • 0.25 cup pomegranate concentrate
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 40 grams pine nuts
  • 40 grams pine nuts
  • 40 grams pine nuts
  • 1 salt
  • 1 salt
  • 1 salt
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 0.25 cup pomegranate concentrate
  • 0.25 cup pomegranate concentrate
  • 0.25 cup pomegranate concentrate
  • 2 tablespoons date syrup
  • 2 tablespoons date syrup
  • 2 tablespoons date syrup
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt

Equipment

knifepotfrying panbaking dishparchment paperaluminum foil