Ingredients
3 red onions
200 g ground lamb
¼ cup rice
1½ tbsp butter
2 tbsp rice bran oil
2 tbsp tomato paste
¼ cup crushed dried sumac
1 tsp dried mint flakes
1 tsp oregano leaves
1 tsp cumin
1 tsp SIDS SALT & PEPPER
1 tsp or more crushed red pepper flakes
1 cup hot water
Directions
Peel and core onions then boil them until just soft. Rinse and let cool down. Squeeze each one to get every single layer. You will be stuffing those layers. If slippery, use a clean kitchen towel to grip and squeeze.
Wash rice in plenty water and rinse. Soak sumac in hot water for 15 minutes and drain. Save the water.
Heat butter and oil in a frying pan. Add pastes, spices and SIDS SALT & PEPPER. Mix well and cook for 3-4 minutes. Take the pan off the heat and add ground meat, rice and sumac then mix well. Stuff onions with the mix and place them in a broad pot. Pour in sumac water and simmer covered on low for half an hour.
Serve hot with crusty bread.
