Stuffed Onion Leaves
|Yellow onions||5 Large (Very Large)|
|Lean ground lamb/Lean ground beef||1 Pound|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Long grain rice||1⁄2 Cup (8 tbs), soaked in water for 1/2 hour, then drained|
|Ripe tomatoes||3 , diced|
|Olive oil||4 Tablespoon|
|Beef stock||1⁄3 Cup (5.33 tbs)|
|Fresh ground pepper||To Taste|
Onion Leaves Place the whole unpeeled onions (the larger the better) in a pot, and cover with water.
Bring the water to a boil; then turn down to a simmer.
Cover, and simmer the onions for 20 minutes.
Remove, drain, and cool the onions so that you can handle them.
Filling Mix together the lamb or beef.
Add the cinnamon, allspice, pepper, salt, and rice.
Mix well, and then add the tomatoes.
Gently mix again, being careful not to squeeze the juice out of the tomatoes.