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Recipes with onions or shallots

3 recipes that use onions or shallots, with photos, step-by-step instructions and cook times. The quickest, Zeytinyağlı enginar, takes 50 minutes. It is most often cooked with cinnamon stick, sugar and allspice.

Run out of onions or shallots? Half an onion per 2 shallots.

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Maftoul

Maftoul means 'rolled', and in Palestinian villages women still sit together in autumn rolling bulgur and flour by hand into pea-sized pearls, drying them in the sun to last the winter. For a family gathering, the maftoul is steamed over a pot of chicken simmering with onions, chickpeas and caraway, then served on a big platter with the chicken on top and the broth in bowls alongside. Bought maftoul or giant couscous is fine. Common mistake: boiling the maftoul like pasta, which makes it gluey; steam it, then moisten with broth. Chef's tip: toss the dry maftoul with oil and spices before steaming so every grain stays separate.

105 minPalestinianChicken
by KrazyBadal 0 views

Beef stifado

Stifado is the Sunday stew of Greek home cooks, especially in winter, and on islands like Corfu and Crete it fills village tavernas long before lunch. Chunks of beef braise slowly with a mountain of whole small onions, tomato, cinnamon, cloves and bay until the onions turn sweet and jammy. Traditionally red wine and red wine vinegar go in; this recipe uses wine, but you can swap it for the same amount of beef stock plus an extra tablespoon of vinegar and lose nothing important. Serve with crusty bread, rice or orzo. Chef's tip: use as many onions by weight as meat; the onions are the point of the dish, not a garnish.

175 minGreekMeatGluten free
by KrazyBadal 0 views

Zeytinyağlı enginar

In spring, when globe artichokes pile up on stalls in İzmir and Urla, market sellers trim them on the spot into pale hearts kept in lemon water, and families take them home to make zeytinyağlı enginar. The hearts are braised cup-side up with small onions, carrots, potato and peas in olive oil and lemon, then served cold with a shower of dill, often as the first course of a spring dinner. The classic mistake is leaving trimmed artichokes in the air: they turn grey within minutes. Chef's tip: rub every cut surface with lemon as you go and drop the hearts straight into water with lemon juice and a spoonful of flour, which keeps them pale and cream-coloured.

50 minTurkishSidesVeganGluten free
by KrazyBadal 0 views

Goes well with onions or shallots