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Old 07-23-2022, 02:15 AM   #1
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Beef and rice filled onions in sweet sauce

it's wonderful
i only have a recipe in a video because the text is in hebrew
tell me if you want

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Old 07-24-2022, 07:45 AM   #2
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I would love to see the recipe. Middle Eastern food is one of my favorite cuisines.
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Old 07-24-2022, 07:50 AM   #3
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https://www.now14.co.il/%d7%9e%d7%97...6%d7%90%d7%a0/


there is an embedded video there too
perhaps you can get the idea mostly from the video.


you need to half the onions halfway and then boil in water for 20 minutes.


i'm wondering how it would come with braised and crumbled beef instead of grounded beef.


bear in mind that it is better to cook the sauce in another pan and pour it over the stuffed onions before cooking so the can more color


don't use much water i would use 60 percent water or less. i don't like mushy rice


the best part of such recipes is the charred bottom....


let me know what you think if you wish


i like her presentation.....
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Old 07-24-2022, 09:19 AM   #4
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silane is... what?

It certainly looks good and her video is great.

So I went to the site and translated, bit by bit, LOL

It is a stuffed cabbage but not with cabbage - stuffed onions...

I don't know what silane is as it doesn't translate.
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Old 07-24-2022, 09:36 AM   #5
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cool
silan is a dates syrup or dates honey. however you wish to call it. you can replace that with honey or even sugar..
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Old 07-24-2022, 09:40 AM   #6
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Aha! Thank you. Date honey. I would probably use just honey.

Looks and sounds delish! Thanks again.
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Old 07-24-2022, 09:45 AM   #7
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update about the result!!
don't forget to let it burn a bit at the bottom and don't use too much water......
you will also better use a wide pot.. :)


crumble any leftover filling if you have on top of the onions
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Old 07-24-2022, 10:10 AM   #8
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Thanks! StB and dragn! This sounds like the same recipe, yes? This one uses pomegranate molasses, which I already have.
https://www.haaretz.com/jewish/2013-...f-ffffcfe70000
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Old 07-24-2022, 10:39 AM   #9
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Nice find GG.
I too have pomegrannite molasses. I just got it (amazon). So, yeah, maybe I'll use that.

Not sure I'll burn the bottom. Charred things are not my favourite flavour.
LOL, at least I won't try to char. it might happen anyhow!
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Old 07-24-2022, 11:05 AM   #10
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btw
in different middle eastern countries they have a special names for this charred delight..
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Old 07-24-2022, 01:28 PM   #11
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Quote:
Originally Posted by dragnlaw View Post
Nice find GG.
I too have pomegrannite molasses. I just got it (amazon). So, yeah, maybe I'll use that.

Not sure I'll burn the bottom. Charred things are not my favourite flavour.
LOL, at least I won't try to char. it might happen anyhow!
I don't think it's intended to be actually burned, just well-browned and crispy, to give a texture contrast to the dish.
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Old 07-24-2022, 02:58 PM   #12
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right. kind of caramelization
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Old 07-24-2022, 03:26 PM   #13
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yet another recipe
https://www.ronyohananov.com/post/%D...A0%D7%95%D7%A8
there are so many of them in hebrew if you search for..
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Old 07-25-2022, 06:33 AM   #14
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timpona - means the sauce base?

really like that it is baked rather than stove top
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Old 07-26-2022, 07:01 AM   #15
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timpona?


what is the difference between baking or preparing on the stove?


is it similar except for the browning part at the end of cooking?
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Old 07-26-2022, 07:29 AM   #16
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'timpona' didn't translate from one of the recipes and am guessing from the context it was referring to the sauce.

I like the oven part as one can sort of leave it and not worry too much about it drying out as fast as it might on the stove top.
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Old 07-26-2022, 07:57 AM   #17
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sauce is "rotev"..
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Old 07-26-2022, 08:48 AM   #18
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ok, thanks!
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