Stuffed Onion Leaves

4 or 5 very large yellow onions

1 pound ground lean lamb or beef

1 teaspoon ground cinnamon

1 teaspoon ground allspice

salt and pepper to taste

½ cup long-grain rice, soaked in water for 1/2 hours, then drained

3 ripe tomatoes, diced

Olive oil

⅓ cup beef stock

Onion leaves

Place the whole unreeled onions (the larger the better) in a pot, and cover with water. Bring the water to a boil; then turn down to a simmer. Cover, and simmer the onions for 20 minutes. Remove, drain, and cool the onions so you can handle them.

Filling

Mix together the lamb or beef. Add the cinnamon, allspice, salt, pepper and rice. Mix well, and then add the tomatoes, Gently mix again, being careful not to squeeze the juice out of the tomatoes.

Grand Construction

Cut the top and the bottom from the cooked unpeeled onions. Slice into the onions by making a cup down the side of the onion that goes to the center of the onion. Remove the outer skin, and then, very carefully, remove the outer leaves.

Place a bit of filling in each onion leaf and roll like a sausage.

Add to a hot, large frying pan coated with Olive oil and brown. Add some beef stock and simmer 40 minutes covered

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