Onions Stuffed With Ground Meat Kelemia Recipe

Picture this: a cozy night in with the savory aroma of spiced onions wafting through the air as you explore the magical world of edible onion cups stuffed with a flavorful mix of meats, rice, and warm spices. This dish is like a foodie hug—authentic, comforting, and absolutely satisfying.

Creating tasty, filling dishes is my passion, and my Kelemia, or onions stuffed with ground meat, is an absolute favorite. I use large, very tender onions, which are filled with a ground-beef or lamb mixture that’s as close to impossible to make as it is to enjoy.

The work is slow and the ingredients are many; some are unusual but worth the effort. For what it’s worth, my Kelemia is the best.

You might even say it’s Kelemia if it is, as it were, the greatest thing since sliced bread.

Onions Stuffed With Ground Meat Kelemia Recipe Ingredients

• Onions: High in antioxidants, provide a sweet, earthy flavor.
• Olive Oil: Healthy fat, adds richness and depth.
• Ground Beef or Lamb: Rich in protein, adds savory, hearty texture.
• Cooked Rice: Source of carbohydrates, provides a tender, filling base.
• Ground Cumin: Warm, earthy spice with a hint of nuttiness.
• Ground Cinnamon: Sweet, woody flavor with a fragrant aroma.
• Tomato Paste: Concentrated tomato flavor, adds tanginess.
• Lemon Juice: Adds brightness and a zesty, fresh balance.

Onions Stuffed With Ground Meat Kelemia Recipe Ingredient Quantities

• 4 large onions
• 1 tablespoon olive oil
• 1 pound ground beef or lamb
• 1 cup cooked rice
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• 2 cups beef or chicken broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons pine nuts (optional)
• Juice of 1 lemon

How to Make this Onions Stuffed With Ground Meat Kelemia Recipe

1. Set your oven to a temperature of 350°F (175°C) to warm it up.

2. Keep onions whole and remove their skins. Cook in water for about 10 minutes until they begin to soften. Take them out and let them cool. Very carefully, peel off the inner layers; you want to leave 2–3 layers around the outside for a nice onion shell.

3. In a frying pan, warm olive oil on medium heat. When the oil is hot, add the ground beef or lamb and cook until it is evenly browned, breaking up any large clumps.

4. Mix the meat with the cooked rice, cumin, cinnamon, paprika, salt, and pepper. Cook this mixture for another 2 minutes, ensuring that it is well combined and hot.

5. Combine the tomato paste with the ingredients and cook for one more minute.

6. Generously fill each onion shell with the meat and rice mixture.

7. Position the stuffed onions in a baking dish. Pour the broth over and around the onions.

8. Construct an oven-safe dish with a lid that can withstand 350 degrees Fahrenheit. If you do not have such a lid, use foil—that is, if you have foil to use.

9. Optional: In a small dry skillet, lightly toast the pine nuts over medium heat until golden brown.

10. Squeeze lemon juice over the onions and garnish with chopped parsley, and toasted pine nuts (if using) before serving. The dish is best served warm.

Onions Stuffed With Ground Meat Kelemia Recipe Equipment Needed

1. Oven
2. Large pot
3. Frying pan
4. Baking dish
5. Knife
6. Cutting board
7. Mixing spoon or spatula
8. Measuring spoons
9. Measuring cup
10. Tongs or slotted spoon
11. Small skillet (optional for toasting pine nuts)
12. Aluminum foil or oven-safe lid for baking dish
13. Citrus juicer (optional for lemon juice)
14. Serving plate or platter

FAQ

• What type of onions should I use for this recipe?Onions that are large and sweet, such as Vidalia or Spanish onions, work best because they have sufficient size to contain the filling and a flavor that mildly complements the stuffing.
• Can I substitute the ground meat?Indeed, you may replace the ground beef or lamb with ground turkey or chicken, if you wish. The flavor will be somewhat different, but it should still be quite tasty.
• How do I prepare the onions for stuffing?Take the onions, strip off their skins, and wash them in running water. Plunge them into a pot of boiling water and allow them to simmer there for about 10 minutes. Don’t walk away, or you may end up with mushy onions! Poke a fork, skewer, or dollop of courage into the onion as you see fit. Once Tender but not falling apart, remove from the heat and allow to cool to a handleable state.
• Is it possible to make this dish vegetarian?You can omit the meat and increase the quantity of rice to twice the amount. Add vegetables like mushrooms or zucchini to the stir-fry to round out the dish.
• Can I make this dish ahead of time?Of course. The onions can be prepared and stuffed ahead of time and kept in the refrigerator for a day before you bake them in the broth and concentrated tomato paste mixture.
• What should I serve with this dish?Kelemia goes splendidly with a salad or roasted vegetables. You could also eat it with crusty bread to soak up the delicious broth.

Onions Stuffed With Ground Meat Kelemia Recipe Substitutions and Variations

You can use ground turkey or chicken in place of the ground beef or lamb.
Substitute for Olive Oil: Vegetable oil or melted butter can be used instead.
Rice can be replaced with quinoa or couscous.
Pine Nuts: Walnuts or chopped almonds can be substituted for pine nuts.
Broth made from beef or chicken: You can substitute vegetable broth or water with a bouillon cube for the broth.

Pro Tips

1. Onion Prep After blanching the onions, let them cool completely before peeling the layers. This will make it easier to separate the layers without tearing. If layers are difficult to separate, use a small spoon to gently coax them apart.

2. Flavor Boost Consider adding minced garlic to the meat mixture while browning for an extra depth of flavor. Garlic pairs well with cumin and cinnamon and enhances the overall taste profile.

3. Texture and Filling If you enjoy a bit of texture, add finely chopped nuts such as walnuts or almonds to the filling. This can complement the pine nuts and add an interesting crunch.

4. Broth Flavoring Enhance the broth by adding a bay leaf or a splash of wine for an additional layer of flavor. This broth will infuse the onions as they bake.

5. Rest Before Serving Let the stuffed onions rest for about 5 minutes after removing them from the oven. This allows the flavors to meld and makes them easier to serve without falling apart.