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    Home » Recipes » Main Dishes » Beef » Stuffed Onions

    Stuffed Onions

    5 from 1 vote
    May 12, 2019 (last updated June 3, 2022) by Amina Al-Saigh

    Jump to Recipe Print Recipe

    This post may contain affiliate links.

    Onions like you've never seen them before... stuffed with ground beef and baked in a delicious tomato broth! This recipe is inspired by a very authentic and delicious Iraqi dish called "Sheikh El Mahshi", which means "the best stuffed dish".

    Traditionally, the dish is made by stuffing eggplant, zucchini, and onions. The eggplant and zucchini tend to be more time consuming than the onions, because they require hollowing out and also pre-frying. The onions on the other hand... so easy! Especially if you get the hang of separating the layers. It's easier than it sounds, I promise! *Psst - there's a stories highlight on my Instagram showing exactly how to do this!*

    So here it is folks - a simplified version of an authentic dish that has been around forever in my culture. I'm sure whoever you're cooking this for will be wiping their plates clean.

    Need an easy meal for the next day? Make more of the ground beef mixture and add rice to it to make Hashweh Rice.

     

    Stuffed Onions

    Middle Eastern stuffed onions cooked in a tomato broth!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean, middle eastern
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4 Servings
    Author: Amina Al-Saigh

    Ingredients

    For the Onions:

    • 3 onions
    • 1.5 lbs ground beef
    • 2 tbsp oil
    • 1 tbsp allspice
    • ½ tbsp cinnamon
    • Salt & Pepper to taste

    For the tomato broth:

    • 400 ml can tomato sauce
    • 1 and ¼ can water same can as tomato sauce
    • ½ tbsp salt
    • ¼ tbsp pepper
    • 1 tbsp pomegranate molasses

    Instructions

    • Start by finely dicing one of the onions and frying in the oil until translucent. 
    • Add the ground beef and cook for a few minutes until it turns brown. Season the mixture with the allspice, cinnamon, salt and pepper. Taste and adjust. 
    • Use the other 2 onions and separate their layers. To separate the layers, start by creating 2 shallow cuts to take off the top and bottom of the onion. Then create one deep cut running along the length of the onion from one side, all the way to the centre. 
    • Use this opening to slightly open apart the onion and carefully peel the layers and take them out. 
    • Once all onion layers are ready, stuff them about ¾ full and fold them closed, and lay them in a deep oven dish as pictured. 
    • Ensure that all onions are tightly packed together to avoid them opening when they cook. 
    • Mix all the tomato broth ingredients together and pour into the oven dish. 
    • Bake in the oven at 450F for about 1 hour covered, then bake for a further 10 minutes uncovered. Ensure onions are soft when ready. 
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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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