Ingredients

serves 4-8

　　4 large Spanish onions, peeled

　　Meat filling (page 306)

　　2 tablespoons tomato paste

　　Salt and pepper

　　

Step 1

Boil the onions whole in water for 30 minutes, until they are tender, and drain. When they have cooled a little, cut in half crosswise and remove the centers, leaving a shell of about 3 layers and patching any little holes left at the bottom with pieces of onion.

　　

Step 2

Prepare the filling and stuff the onions with it. Place them side by side in a baking dish. Mix 1 cup water with the tomato paste, add salt and pepper, and pour into the bottom of the dish. Bake in a preheated 400°F oven for 40–50 minutes.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf