Kosher Recipe Alert: Stuffed onions with ground lamb and pomegranate


Howard Wasserman, Special For The Jewish Light

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Stuffed onions with ground lamb and pomegranate


2 large Spanish onions (1 pound), peeled and left whole

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 pound ground lamb

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup raw jasmine rice

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 pinch ground nutmeg

3 cups low-sodium chicken broth, divided

3 tablespoons pomegranate syrup, divided

1 tablespoon chopped parsley, plus more for garnish

1 tablespoon chopped cilantro, plus more for garnish

3 tablespoons tomato paste

1/4 cup pomegranate seeds, for garnish

Step 1: Boil the onions

Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.

Step 2: Make the stuffing

In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate syrup.

Step 3: Stuff and bake the onions

Preheat the oven to 250掳F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.

Step 4

Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.