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Provided by rthomp4

Yield 6

Number Of Ingredients 9

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4 or 5 very large yellow onions
1 lb. Ground lean lamb or beef
1 tsp. Ground cinnamon
1 tsp. Ground allspice
Fresh ground pepper & salt, to taste
1/2 cup long grain rice, soaked in water for 1/2 hour, then drained
3 ripe tomatoes, diced
Olive oil
1/3 cup beef stock

Steps:

Onion leaves: Place the whole unpeeled onions (the larger the better) in a pot & cover with water. Bring the water to a boil; then turn down to a simmer. Cover & simmer onions for 20 minutes. Remove, drain and cool the onions so that you handle them. Filling: Mix together the lamb or beef with the cinnamon, allspice, pepper, salt and rice. Mix well and then add the tomatoes. Gently mix again, being careful not to squeeze the juice out of the tomatoes. Construction: Cut the top and bottom from the cooked unpeeled onions. Slice into the onion by making a cut down the side of the onion that goes to the center of the onion. (Save the center of the onion, the core, for some other dish.) You will get 5 or 6 leaves from each large onion. Place a bit of the filling in the middle of each onion leaf and roll it up like a fat sausage. The skins will practically roll themselves, so let the onion do the work. When all are rolled, select a large frying pan with a tight fitting lid (a heavy kettle will also do; you need Something large enough to hold all of the onion rolls in one layer). When the pan is hot, add a bit of olive oil and then the stuffed onions, all in one layer. Cook for a few minutes on medium heat until they begin to barely brown on the bottom. Add the beef stock and cover. Simmer for 40 minutes and serve.