Stuffed onions from Jerusalem (page 157) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanne_15p068 on March 02, 2026

    I only fave this 4 stars because it is a lot of work, and you need to do it more than once to get it right. But the flavors and technique are spot on. If someone else cooked for me I would eat these once a week.

  • Barb_N on November 09, 2014

    I made a variation of the variation- minced lamb instead of beef. I also used par-boiled wild rice instead of white rice. This was everything I envisioned and won high praise. Several fussy steps but none too difficult; I think the vegetarian version will be a stunning Thanksgiving side dish. I added tomato paste to the left-over stuffing to make a Moussaka recipe I found online.

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