Name: Caramelized Onions Stuffed with Lamb
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: Serves 4
Ingredients: ½ tsp ground cinnamon; 2 tsp dried mint; 250 g/9 oz minced/ground lamb; 1 tbsp tomato purée/paste; freshly ground black pepper; 55 g/2 oz/¼ cup short-grain white rice or risotto rice; Greek yogurt, to serve; green salad of your choice, to serve; ½ tsp ground allspice; juice of 1 lemon; 1 tbsp tamarind paste; 4–5 large white onions; about 1 tbsp sea salt, plus extra for seasoning; 1 tbsp pine nuts (optional)

Preparation info

Serves
4

Difficulty
Medium
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