Iraqi Stuffed Onions With Lamb & Couscous
These stuffed onions are a must-try if you love Middle-Eastern cuisine. It's an easy dish you can try if you love onions as well.
Equipment
Large saucepan (for boiling whole onions)
Large skillet or frying pan
9x13 inch (23x33cm) baking dish
Mixing bowl (large)
Sharp paring knife
Aluminium foil
Ingredients
For the lamb filling
- 4 large white onions
1 pound ground lamb (minced lamb) - minced lamb, about 450g
2 tablespoons tomato paste- 1 tablespoon harissa paste
1 tablespoon honey- ¼ cup golden raisins - about 35g
¼ cup almonds - sliced, about 25g- ⅓ cup pistachio nuts - shelled, about 40g
½ teaspoon paprika
1 teaspoon cumin - ground
½ teaspoon ground cinnamon
½ teaspoon ginger - freshly minced, or 1/4 teaspoon ground ginger
For the couscous mixture
- 1 cup couscous - about 175g
- 2 tablespoons pomegranate molasses
- 2 teaspoons dried coriander - or 2 tablespoons fresh cilantro/coriander, finely chopped
- 1 teaspoon cumin - ground
- ½ teaspoon ground allspice
For the sauce and serving
1 cup chicken stock (chicken broth or chicken bouillon) - broth or bouillon, about 240ml
2 cups passata or crushed tomatoes (tomato puree with seeds removed) - about 480ml- 2 teaspoons sumac
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 cup yoghurt - plain ; for serving
Instructions
- Peel the skin from the onions and cut off the tops and bottoms. In a large saucepan, bring water to a boil and add the whole onions. Let it simmer on medium-low heat for 30 minutes. Drain the water and allow the onions to cool.4 large white onions
- Brown the lamb in a large skillet over high heat. Lower the heat and add the tomato paste, harissa, honey and nuts. Stir over low heat for a couple of minutes, add the paprika, cumin, cinnamon, and ginger, then turn off the heat.1 pound ground lamb (minced lamb), 2 tablespoons tomato paste, 1 tablespoon harissa paste, 1 tablespoon honey, 1/4 cup golden raisins, 1/4 cup almonds, 1/3 cup pistachio nuts, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ginger
- Pour 3/4 cup (180ml) boiling water over the couscous, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the pomegranate molasses, dried coriander, cumin, and allspice. Mix the couscous with the browned lamb filling. (For a vegetarian option, keep the couscous mixture separate and fill some onion rolls without meat.)1 cup couscous, 2 tablespoons pomegranate molasses, 2 teaspoons dried coriander, 1 teaspoon cumin, 1/2 teaspoon ground allspice
- Make a single lengthwise cut from top to bottom through to the centre of each onion, then gently peel off 5 to 6 of the largest layers. Place about 2 tablespoons of filling at the wider end of each layer and roll up tightly, tucking the sides in as you go. Arrange the rolls seam-side down in a 9x13 inch (23x33cm) baking dish. Mix the passata and chicken stock, then pour evenly over the rolls.4 large white onions, 1 cup chicken stock (chicken broth or chicken bouillon), 2 cups passata or crushed tomatoes (tomato puree with seeds removed)
- Heat the oven to 350°F / 175°C (180°C fan-forced) and bake for 30 minutes, or until the sauce is bubbling and the onion rolls are lightly golden on top. Sprinkle with salt, pepper, and sumac. Serve with a small bowl of yoghurt on the side as a dipping option.2 teaspoons sumac, 1 pinch salt, 1 cup yoghurt
Notes
Storage: Keep leftovers in an airtight container with sauce in the fridge for up to 3 days. The onions dry out quickly without the sauce covering them.
Freezing: Cool completely, then freeze in portions with sauce for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Place in a covered baking dish with a splash of water or passata and warm at 325°F / 165°C for 15–20 minutes until the lamb filling reaches 160°F / 71°C internally.
Make-Ahead: The lamb and couscous filling can be prepared up to 24 hours ahead and refrigerated. Assemble the rolls just before baking so the couscous doesn't absorb too much liquid.
Pro Tip: Brown the lamb in batches over high heat without stirring for the first 2 minutes — this builds a proper sear that concentrates flavour and prevents the filling from turning wet and mushy.
Nutrition
Serving: 1servingCalories: 829kcalCarbohydrates: 89gProtein: 38gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 86mgSodium: 373mgPotassium: 1663mgFiber: 10gSugar: 34gVitamin A: 978IUVitamin C: 29mgCalcium: 262mgIron: 7mg
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