Stuffed Onions from the Middle East Simmered in a lemony tomato broth soft onion layers are filled with spicy rice and meat
Fragrant, tender, and incredibly tasty, these layers of soft onions are filled with spiced rice and meat and cooked in a lemony tomato broth.
Ingredients & Quantities (Serves 4–5):
For the Onions
Large onions — 4–5 (white or yellow)
Water — as needed for boiling
For the Stuffing
Ground beef or lamb — 250 g (½ lb)
Long-grain rice (washed & soaked 20 min) — 1 cup
Fresh parsley (finely chopped) — ¼ cup
Fresh coriander/cilantro (finely chopped) — 2 tbsp
Tomato — 1 medium, finely chopped
Garlic — 3 cloves, minced
Ground cumin — 1 tsp
Ground coriander — 1 tsp
Allspice (optional but traditional) — ½ tsp
Paprika — 1 tsp
Black pepper — ½ tsp
Salt — 1 tsp
Olive oil — 2 tbsp
For the Cooking Sauce
Tomato paste — 2 tbsp
Lemon juice — 3 tbsp
Salt — ½ tsp
Black pepper — ¼ tsp
Vegetable or chicken broth — 2 cups
Olive oil — 1 tbsp
Equipment Needed:
Large pot (for boiling onions)
Mixing bowl (for stuffing)
Sharp knife
Cutting board
Slotted spoon
Deep skillet or wide pot (for cooking stuffed onions)
Measuring cups & spoons
Step-by-Step Instructions:
Step 1: Prepare the Onions
Peel the onions without cutting the ends off completely.
Using a sharp knife, make a vertical slit down one side of each onion without cutting through the center.
Bring a large pot of water to a boil.
Add the onions and boil for 10–12 minutes, or until soft enough to separate into layers.
Remove and cool slightly.
Gently separate the onions into individual layers/sheets — these will form the rolls.
Step 2: Prepare the Stuffing:
In a bowl, combine:
ground meat
soaked rice
parsley
coriander
tomato
garlic
spices
salt
olive oil
Mix well until everything is fully combined.
Step 3: Stuff the Onions
Take one onion layer.
Place 1–2 tablespoons of stuffing at the thick end of the layer.
Roll it tightly into a cylinder.
Continue until all onion layers are filled.
Arrange the stuffed onions seam side down in a deep skillet or wide cooking pot.
Step 4: Prepare the Sauce
In a bowl whisk together:
tomato paste
lemon juice
salt & pepper
broth
olive oil
Pour this mixture over the stuffed onions.
Step 5: Cook the Stuffed Onions
Place a plate on top of the stuffed onions to keep them from opening.
Cover the pot with a lid.
Bring to a boil over medium heat.
Reduce heat to low and simmer for 45–55 minutes, or until rice and meat are fully cooked and onion layers are tender.
Tips for Best Results:
Do not overfill the onion rolls — rice expands during cooking.
For a deeper flavor, add ½ tsp cinnamon to the stuffing.
If onions are difficult to separate, boil a few more minutes.
Use wide onions rather than tall ones — they peel more easily into perfect sheets.
Simmer gently — boiling hard can break the rolls.
Taste the sauce before adding; adjust lemon or salt to your preference.
Variations:
1. Vegetarian Version
Replace meat with:
1 cup cooked lentils or
extra rice + finely chopped mushrooms
Adjust spices the same way.
2. Turkish Style
Add:
1 tsp dried mint
1 tbsp pomegranate molasses to the sauce
3. Lebanese Style
Use ground lamb, extra allspice, and a touch of cinnamon.
4. Tomato-Rich Version
Place sliced tomatoes at the bottom of the pot for more flavor.
5. Oven-Baked Version
Place stuffed onions in a baking dish, cover with sauce, cover with foil, and bake at 180°C (350°F) for 1 hour.
Concluding Remarks:
Middle Eastern Stuffed Onions, are flavorful, fragrant, and soft. Softened onions’ sweetness goes well with spicy meat and rice. They reheat well, making them perfect for meal planning, family dinners, and get-togethers.