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Healthy Stuffed Onions for Passover from Passover Made Easy

9 Comments 27 March 2014

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Stuffed Onions, The Jewish Hostess, Mechshe

Stuffed onions, or “mechshe” is a common Shabbat and holiday dish for all Syrian Jews. Traditionally, our grandmas would stuff their squash, tomatoes, carrots, and Spanish onions with fatty beef that they would grind themselves. They would then add in Arborio (short grain) rice, salt, allspice, and cinnamon. A homemade  sweet and sour tamarind “ourt” sauce would then be poured on and this yummy concoction would simmer on the fire or in the oven for hours. Well, Victoria Dwek has managed to modernize this centuries old mechshe recipe, plus make it taste fabulous AND healthy. Victoria and Leah Shapirah feature this stuffed onion recipe PLUS 59 more fabulous and easy kosher for Passover recipes in their new cookbook Passover Made Easy. Not only is it beautifully designed, but the innovative recipes have been triple tested and actually have gorgeous FULL COLOR photos for each dish!  I would truly send this new take on Passover cooking  kosher cookbook as the perfect Passover gift. At $10. what are you waiting for???  Click and buy now! Enjoy! Marlene

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“When Leah Schapira and I began working on the side dishes chapter of our newly released book, Passover Made Easy, I knew I absolutely had to borrow inspiration from my heritage and “stuff” something. It wouldn’t be zucchini or eggplant, though, that would be too ethnic for a wider audience. But how about an onion? Leah suggested I make an all-vegetable filling, and I got to work. Most recipes take a few tries to perfect, but this was an instant winner.

I had fun making these because onions are among the easiest vegetables to stuff. They’re also freezer-friendly, so you can prepare this pretty side dish in advance and rewarm before the meal. The ground almonds in the recipe don’t only do a great job of binding the stuffing together — they also taste way better than bread crumbs. The end result is a dainty and flavorful little bite. For a prettier presentation, be sure to select round onions.

You can also use red onions, or a combination of red and white, to give this dish a different look.” -Victoria

Healthy Stuffed Onions for Passover from Passover Made Easy

Yield: 24 Stuffed Onions

Healthy Stuffed Onions for Passover from Passover Made Easy

Ingredients

  • 8 small onions
  • 1 tablespoons olive oil
  • Stuffing
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 sweet potato, peeled and finely diced
  • 1 zucchini, finely diced
  • 1 small eggplant, peeled and finely diced
  • • pinch coarse black pepper
  • 1 teaspoon onion powder
  • 1-2 teaspoon salt
  • 1 cup ground almonds

Instructions

  1. Preheat oven to 350°F. Cutting off as little as possible, remove the two ends of each onion; peel onions. Make a slit through one side of each onion to the center, so that each ring is sliced halfway through.
  2. In a large saucepan, bring water to boil. Add onions and boil 15 minutes. Strain and let cool. At this point, it should be easy to peel apart each onion layer. Separate onion layers.
  3. Prepare the stuffing: Heat oil in a sauté pan over medium-high heat. Add onion and sweet potato; sauté, stirring occasionally, for 12 minutes. Add zucchini and eggplant. Cover, lower heat, and cook, stirring occasionally, until vegetables are soft and cooked through, about 20-30 minutes. Stir in seasoning and almonds. Remove from heat.
  4. Place a spoonful of stuffing into each onion layer. Roll up and seal each layer. (Onions can be frozen at this point.)
  5. Place stuffed onions into a baking pan just large enough to hold them. Sprinkle with oil. Cover and bake 20 minutes. Uncover and bake additional 10 minutes.
http://www.thejewishhostess.com/2014/03/healthy-stuffed-onions-for-passover-from-passover-made-easy/

Passover Made Easy, co-authored by Victoria Dwek and Leah Schapira, and published by Artscroll, includes 60 creative new recipes for Passover, each with a gorgeous full color photo. You can find it wherever Jewish books are sold, or online at Amazon.Leah Schapira is the co-founder of CookKosher.com, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her recipe column, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah’s second release with ArtScroll/Shaar Press.

Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine published weekly by Ami Magazine. Her feature articles take readers behind the scenes to learn from chefs and other professionals in the kosher food world. An experienced journalist and avid hostess, Victoria’s work combines her passions for good food and good writing.

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Your Comments

9 Comments so far

  1. crazy corn says:

    cookbook sounds amazing! would love to win it!

  2. Oh my gosh, this looks great, totally obsessing over the photos

  3. Karen says:

    Looks unreal would love this cookbook

  4. Ronnie Fein says:

    My grandma made something similar but stuffed a pepper. Thanks for the memories.

  5. Marla says:

    These sound delicious — I never thought of stuffing an onion. I would try the filling in other vegetables as well, like zucchini or rolled eggplant slices. Thanks for the recipe and I would love one of the cookbooks.

  6. Leah says:

    Sounds delicious. I already subscribe. Would love the cookbook. Always like new Pesach recipes

  7. Meryl says:

    Hi – these are beautiful! three questions: How do you “seal seal each layer”? toothpick? or just press shut?

    do you bake them flat or standing up?

    And, what is in the bottom of the glass?

    • April Selditch says:

      Yes, inquiring minds want to know… Lol
      These look beautiful and sound delicious. I’d like to see theses answers posted as well cause I’m it hung to make these!

    • Victoria Dwek says:

      Hi! The onion layers are moist, so they’ll seal easily and stay closed. You don’t need a toothpick, although it would also be pretty to serve them on skewers.

      I baked them lying down, but it doesn’t matter.

      As far as the bottom of the glass, our stylist stuck in the dish before adding the onions, and I’d like to know too. I’ll have to find out!


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