Caramelized Onions Stuffed with Lamb

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This dish is dedicated to Aunty Suham, the mother of my dear friends Dhabia and Wid, who first introduced me to these moreish dolmas at an unforgettable feast she prepared when I asked her about some Iraqi dishes for the cookbook. Variations of the dishes she made that evening have made it into this book and I’m forever grateful to her. It’s important to use large onions because the layers have more surface area, making them more suited for