Cypriot Onions

Warm, hearty, and bursting with Mediterranean charm, these Cypriot Onions offer a delightful twist on stuffed vegetables. Thick rings of tender, gently boiled onion cradle a savory mix of spiced lamb mince, sweet carrot, ripe tomatoes, and fragrant mint. Baked with a rich crushed tomato topping, the dish melds juicy, aromatic flavours that are both comforting and vibrant. Perfect as a satisfying main or a standout side, this recipe brings the rustic tastes of Cyprus straight to your table with every delicious bite.

Ingredients

• 200 grams lamb mince
• 1 large carrot
• 4 large fresh tomatoes
• 1 bunch of mint
• 4 large brown onions
• 40 g crushed tomatoes
• 50 ml olive oil
• Salt
• Pepper

Method:

• Slice the onions into large, thick rings.
• Place the onion rings in a large pot, cover with water, and boil until slightly softened. Drain and set aside.
• Heat olive oil in a frypan over medium heat. Add the lamb mince, grated carrot, diced tomatoes, and chopped mint. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the lamb is browned.
• Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Fill the softened onion rings with the lamb mixture and arrange them on the tray.
• Cover the stuffed onion with crushed tomatoes. Bake for 5-10 minutes, until the onions are tender and flavours are melded.
• Plate the hot stuffed onions and garnish with additional fresh mint if desired.