🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
4
makes about 16 stuffed onionsMedium
By Yotam Ottolenghi and Sami Tamimi
Published 2012
As a result of the long cooking and the sharp sweetness of the pomegranate molasses, these onions have a surprisingly deep, yet fresh flavour. Serve them at the start of a meat-centred meal, or alongside a selection of small vegetable dishes, such as Charred okra with tomato, garlic and preserved lemon or Fried cauliflower with tahini. Consider a variation based on a Syrian Jewish dish: stuff the onions with minced beef f
Advertisement
Advertisement
No reviews for this recipe