afoona
Meat

Shallots Stuffed with Meat and Pine Nuts

Shallots stuffed with ground meat and pine nuts with a sweet-and-sour sauce of pomegranate vinegar and date syrup (silan)

⏱ 1 hr 25 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

For the Meatball mix

  1. 1
    Peel the shallots and cook them in a pot of boiling water 5 minutes, until slightly softened. Drain and let cool.
    StovePotColander
  2. 2
    Halve each one and carefully remove the insides, leaving 2–3 outer layers. Chop the insides.
    KnifeCutting board
  3. 3
    Heat the olive oil in a skillet and fry the chopped insides of the shallots with the meat until the meat is browned.
    StoveFrying pan
  4. 4
    Mix the meat with the cumin, paprika, cinnamon, rice, pine nuts, salt and black pepper until evenly combined.

To assemble

  1. 5
    Preheat the oven to 180°C (355°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 6
    Fill the shallots with the mixture.
  3. 7
    Arrange the shallots, now stuffed, in a deep baking dish.
    Baking pan
  4. 8
    Mix the stock, date syrup and vinegar and pour over the shallots.
  5. 9
    Cover the baking dish with foil.
    Baking panAluminum foil
  6. 10
    Heat in a wide pot, add the vinegar and cook 0 minutes.
    ⚙ BakingOvenBaking pan
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  7. 11
    Remove the foil for the last 15 minutes so the sauce reduces.
  8. 12
    Sprinkle the parsley on top and serve.
416calories
17 gprotein
28 gcarbs
26 gfat
● protein 16%● carbs 27%● fat 57%

Per serving (240 g), of 4 servings

For the Meatball mix · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (8) · 🍳 3 cooking vessels

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

🧻 Consumables: Aluminum foil

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Meatball mix → Stuffed vegetables

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