Experience the rich and smoky flavors of Middle Eastern keto stuffed onions, a Middle Eastern delicacy I discovered during a family lunch at a restaurant in Queens. First, join me on a culinary adventure as I recreate this delicious dish with the help of a passionate server who generously shared this highly coveted recipe. Additionally, through the power of food, we will bridge cultural divides and create lasting memories!
One day, my family and I decided to have lunch at a Middle Eastern restaurant in Queens. The warm aroma of rich spices greeted us as soon as we stepped inside. Additionally, the place was bustling with activity, with people chatting and laughing over steaming cups of coffee and plates of savory dishes.
We settled into our seats and began scanning the menu, overwhelmed by the vast selection of Middle Eastern delicacies. As someone who follows the ketogenic diet, I placed an order for a plate of Middle Eastern keto-stuffed onions. It didn’t take a long time until the waiter approached us with a plate of stuffed onions. The dish had a deep, smoky flavor filled with tender, juicy meat marinated in a rich blend of spices. Furthermore, the onions were stuffed with ground beef, cauliflower rice, and pine nuts, which gave the dish a satisfying crunch.
While we were digging into our meal, we heard a commotion at a nearby table. One of the servers had accidentally knocked over a tray of dishes, sending plates crashing to the floor. As a result, the room fell silent as everyone turned to see what had happened.
The young man serving our table rushed over to help, deftly maneuvering through the chaos to clear away the broken dishes. He caught my eye as he passed our table and flashed a friendly smile. I could see the pride he took in his work and the dedication he had to his craft.
As the chaos subsided and the other diners returned to their meals, we conversed with our server. Additionally, we learned he was originally from Iraq and had worked at the restaurant for several years. He was passionate about cooking and honed his skills in the kitchen, learning from the restaurant’s experienced chefs.
As we chatted, I couldn’t help but notice the intricate patterns on his apron and how he moved quickly around the kitchen. Moreover, I felt a sense of admiration and respect for him and a curiosity about his background and culture.
As the meal drew close, I mustered up the courage to ask him for the Middle Eastern keto-stuffed onions recipe. To my surprise, he readily agreed, telling me that it was a treasure of his family.
He jotted down the recipe on a scrap of paper, pausing to add tips and tricks to help me recreate the dish at home. I thanked him profusely and promised to try it out soon.
I felt a sense of fulfillment and gratitude as we left the restaurant. Not only did we enjoy a delicious meal, but we also connected with someone from a different background and learned something new about an unfamiliar culture. Consequently, I couldn’t wait to get home and try out the recipe for myself, eager to share the flavors and experiences of that day with my own family and friends.
Ultimately, the recipe for the Middle Eastern keto-stuffed onions proved to be just as delicious as the dish we had enjoyed at the restaurant. Food can bring people together; it can cross cultural boundaries and create cherished memories that can be passed down from generation to generation. This was brought to mind a few weeks ago when my family gathered around the table for a traditional meal. And it all started with a chance encounter at a Middle Eastern restaurant in Queens.
So, here is how I created the Middle Eastern keto-stuffed onions at home.
Ingredients:
- 1 pound of ground beef
- 1 big cauliflower head, finely chopped (cauliflower rice)
- 2 pieces of extra-large onions
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 tablespoon of tomato paste
- 3 tablespoons of minced fresh cilantro (reserve some for garnish)
- 1 teaspoon of allspice
- 2 tablespoons of olive oil
- 2 teaspoons of cinnamon
- 1 1/2 teaspoons of kosher or sea salt
- 3 pinches of sugar
- 2 tablespoons white wine vinegar
- Black pepper (freshly ground)
How to create Middle Eastern keto-stuffed onions?
- Bring a pot of water to a boil, enough to cover an onion by 1 inch.
- Start by cutting off the top and bottom of each onion, then move on to slicing one side from top to bottom.
- Boil the onions in a pot of water for 10 minutes or until they can be easily separated.
- Combine the cauliflower rice with ground meat, cinnamon, tomato paste, allspice, cumin, coriander, salt, pepper, and cilantro or parsley in a large bowl. Mix all the ingredients to complete this flavorful dish.
- The cooked onions should be drained, cooled, and separated into individual layers. Remove the onions to begin this process. Place 1 heaping tablespoon of the filling inside each onion and wrap the onion loosely around the filling.
- Heat 2 tablespoons of olive oil in a large, oven-safe saute pan over medium-high heat.
- Cook the onions for 2 minutes, placing them seam-side down until slightly browned on the bottoms.
- Add 2 tablespoons of white wine vinegar or cider vinegar to the pan, and then sprinkle the tops of the onions with sugar to complete the dish.
- Cook the onions over low heat for 20 minutes until the meat and cauliflower rice are fully cooked. Be sure to rotate the onions halfway through cooking.
The Middle Eastern keto-stuffed onion dish delights the senses with its rich and smoky flavors and tells a story of cultural exchange and culinary adventure. Through a chance encounter at a Middle Eastern restaurant in Queens, we connected with someone from a different background and learned about an unfamiliar culture. And by recreating the dish at home, we could share the flavors and experiences of that day with our family and friends. It’s a reminder of the power of food to bring people together and create lasting memories. So why not embark on your culinary adventure and try making the Middle Eastern keto-stuffed onions at home? You never know where it might take you!
By the way, this dish pairs perfectly with keto-roasted eggplant salad.
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