Beef and rice filled onions in sweet sauce

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SEEING-TO-BELIEVE

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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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https://www.now14.co.il/%d7%9e%d7%97%d7%a4%d7%a9%d7%99%d7%9d-%d7%9e%d7%aa%d7%9b%d7%95%d7%9f-%d7%9c%d7%9e%d7%a0%d7%94-%d7%a9%d7%aa%d7%92%d7%a0%d7%95%d7%91-%d7%90%d7%aa-%d7%94%d7%94%d7%a6%d7%92%d7%94-%d7%9e%d7%a6%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.....
 
Last edited:
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.
 
cool
silan is a dates syrup or dates honey. however you wish to call it. you can replace that with honey or even sugar..
 
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
 
Last edited:
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!
 
Last edited:
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.
 
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?
 
'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.
 
My first step to cook shredded beef is to sear the meat in the oil on a medium heat pan. All sides of the meat should be brown.
The ingredients for 4 lb of beef are the following:
2 cups Beef broth (chicken stock is also an option)
1 tbsp garlic powder
2 tbsp of Worcestershire sauce
1 tbsp Kosher salt
1 tbsp pepper
In a stockpot, add the meat and 1 cup of beef broth for every 2 lb of beef. As well, add the mix of garlic powder, Worcestershire sauce, kosher salt, and pepper. The beef should be cooked for not less than 4 hours, till the meat is tender.
I usually shred the beef with two forks, but I know, there is special cutlery for this process. I love to mix shredded beef and shells and pour some wine above.
Bon appetite!
 
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