Stuffed Onions with Raisins and Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 789 cal. | (38 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 Tbsps raisins
- 75 grams Long grain rice
- salt
- 4 large yellow onion (each 300 grams)
- 3 Tbsps olive oil
- 300 grams Ground lamb
- ½ bunch smooth parsley
- 600 grams Feta
- 2 Tbsps Pine nuts
- 1 egg
- freshly ground peppers
- 1 pinch Ground clove
- 150 milliliters Beef broth
Preparation steps
Soak raisins in lukewarm water. Cook the rice in 150 ml (approximately 2/3 cup) salted water over medium heat for about 25 minutes. Meanwhile, peel the onions, cut off lids, set lids aside and scoop out onions with a knife, leaving a 1 cm (approximately 1/2-inch) thick margin.
Chop scopped onion flesh finely. Heat 2 tablespoons oil and fry half of the chopped onions over medium heat. Add ground lamb and cook until crumbly, about 5 minutes. Remove from heat and set aside. Bring a large pot of salted water to a boil. Add hollowed onions along with lids and cook over medium heat for about 5 minutes. Carefully remove and drain well in a sieve.
Rinse the parsley, pat dry, pluck off the leaves and chop finely. Preheat the oven to 160°C (approximately 325°F) convection. Drain raisins well. Crumble goat cheese, mix the rice with a fork and let cool slightly. Then add the ground lamb, parsley, pine nuts, egg, raisins and feta cheese.
Season with salt, pepper and ground cloves, mix well and place the mixture in the onions. Top with the lids. Brush baking dish with the remaining olive oil and add the remaining chopped onions. Place the stuffed onions in the baking dish, add the broth, cover and bake in a preheated oven for about 40 minutes. Remove and serve.
