Onions stuffed with lamb
4 servings
30 minutes
Onion stuffed with lamb is an exquisite dish of Turkish cuisine, infused with the aromas of spices and the rich flavor of tender meat. Traditionally prepared at home, it combines simple ingredients with Eastern spices. After pre-cooking, the onion becomes soft and acquires a slight sweetness that beautifully complements the juicy lamb filling. Bulgur and raisins add texture and a light fruity note, while spices provide warmth and depth of flavor. This dish is perfect for a cozy family dinner or festive gathering, especially with yogurt sauce and fresh herbs. Baked onion with meat filling is a symbol of Turkish gastronomy, blending centuries-old traditions with a refined palette of flavors.
1
Preheat the oven to 190 degrees (thermostat - 5). Carefully clean the onion and trim the root so that the bulb stands steadily on the table. Boil a large pot of water, drop in the onion, bring to a boil again, and cook for 10 minutes. Drain the water, leaving 300 ml for later, and let the onion cool.
- Onion: 8 pieces
2
Pour the raisins and bulgur into a heatproof bowl. Pour hot water from the onion over it. Let it sit for 20 minutes until all the water is absorbed. If necessary, drain any excess water.
- Seedless raisins: 4 tablespoons
- Bulgur: 4 tablespoons
3
Cut off the top 1 cm from each onion. Remove the flesh from the center of the onions using a teaspoon. Finely chop the cut lids, flesh, and garlic (this can be done in a food processor).
- Garlic: 3 cloves
4
Heat oil in a non-stick skillet over medium heat. Add the ground lamb and fry for 5 minutes, stirring frequently with a wooden spoon until the meat is slightly browned.
- Olive oil: 1 tablespoon
- Minced lamb: 400 g
5
Move the meat to one side of the pan, reduce the heat, and add cumin, cinnamon, coriander, and cayenne pepper. Fry, stirring constantly, for 20 seconds, then add the onion mixture and fry for another minute. Mix with the ground meat and cook over medium heat for 10 minutes, stirring occasionally. Add the soaked mixture of raisins and bulgur, mix, and season with salt to taste.
- Ground cumin (zira): 2 teaspoons
- Ground cinnamon: 0.5 teaspoon
- Ground coriander: 1 teaspoon
- Ground red pepper: 0 g
- Seedless raisins: 4 tablespoons
- Bulgur: 4 tablespoons
6
Place the onions in a large, lightly greased baking dish and fill with the prepared filling. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes. Serve immediately.