1 lb. lean Ground Beef

1 tsp. ground Cinnamon

1 tsp. ground Allspice

Pepper and Salt to taste

½ C. long-grain Rice, soaked in water for 30 minutes, then drained

3 Ripe Tomatoes, diced

Olive Oil

1/3 C. Beef Stock

 

Place whole unpeeled onions (larger the better) in a pot, and cover with water.  Bring the water to a boil, then turn down to a simmer.  Cover and cook slowly for 20 minutes.  Remove, drain, and cool the onions until you can handle them.   In bowl mix beef, cinnamon, allspice, salt and pepper.  Mix well, then add the tomatoes.  Gently mix again, being careful not to squeeze the juice out of the tomatoes.  Cut the top and bottom from the cooked onions.  Slice into the onion by making a cut down the side of the onion that goes into the center of the onion.  Remove outer skin, and then, carefully, remove the large outer leaves of the onion.  Reserve the  core for another use.  Place a bit of filling in the middle of the each onion lead, and roll up like a fat sausage.  When all are rolled, select a large frying pan with a tight fitting lid.  When the pan is hot, add some olive oil and then stuffed onions, all in one layer.  Cook a few minutes over medium heat until they begin to brown on the bottom.  Add beef stock and cover.  Simmer for 40 minutes.

 

Yield:

Calories:

Fat:

Fiber: