This is a vegetarian version of a Bedouin dish. If you
serve it with rice, try adding saffron or turmeric to the
rice before cooking. It adds a distinctive flavor as well
as color, creating 'red' rice.
| Servings | Prep Time |
| 6 People | 60 minutes |
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This is a vegetarian version of a Bedouin dish. If you
serve it with rice, try adding saffron or turmeric to the
rice before cooking. It adds a distinctive flavor as well
as color, creating 'red' rice.
|
Ingredients
- 4 Each onions Large
- 1/2 Cup lentils red; cooked
- 3/4 Cup yogurt plain
- 2 Tbsp Dates stored and finely chopped
- 2 tbsp walnuts Chopped
- 1 Tbsp Raisins; or sultanas
- 2 Tbsp bread crumbs
- 1 Bunch parsley fresh; chopped
- Salt and Pepper
Servings: People
Instructions
- Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool.
- Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
- In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
- Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres.
- Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
- Garnish with parsley ands serve with bulgur or 'red' rice
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