Ingredients Jump to Instructions ↓

  1. 4 Onions; large

  2. 1/2 c Lentils, red; cooked

  3. 3/4 c Yogurt, plain

  4. 2 tb Dates; stored and finely -chopped

  5. 2 tb Walnuts; chopped

  6. 1 tb Raisins; or sultanas

  7. 2 tb Bread crumbs

  8. 1 bn Parsley, fresh; chopped -salt and pepper ‘

Instructions Jump to Ingredients ↑

  1. This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating ‘red’ rice.’ 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 (see note above). SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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