Silan Glazed Sweet Potato and Onion Tart
In this recipe, the silan serves as the base of the sauce for cooking onions filled with rice and herbs. The orange juice and lemon bring out the sweet flavor of the silan.
Makes 6 servings.
Ingredients:
4 large onions
1 lemon, thinly sliced
Filling Ingredients:
2/3 cup rice
300 g ground beef
2 tbsp oil
1 tbsp dried mint leaves
2 garlic cloves, crushed
1 tsp ras el hanout spice mix
Salt and freshly ground black pepper
Sauce Ingredients:
1/3 cup Kinneret Farm silan
1/4 cup orange juice
3/4 cup water
2 tbsp lemon juice
Salt and freshly ground black pepper
Preparation:
- To prepare the onions for filling, cut each one in half from top to bottom and blanche them in boiling water for 10 minutes or until the layers are soft. Once they are cooled you should be able to separate them using your fingers. Remove the middle section, dice it very finely and add it to the filling. Arrange the lemon slices in the bottom of a wide, shallow pot.
- Combine the filling ingredients and place a tbsp of the mixture in between each layer of the onions, and stuff it in tightly. Place the stuffed onions on top of the lemons in the pot.
- Combine the sauce ingredients and pour it over the stuffed onions. Bring it to a boil then cover the pot and cook for an hour on the lowest possible heat. The onions will release liquids and then the liquids will begin to reduce. Periodically check the level of the liquids and add more liquids if necessary. Supervise closely to make sure the onions don’t scorch.
- Pour the liquids over the stuffed onions and serve hot.
- For variety: After bringing to a boil, cover the pot and bake at 150°C for about an hour.
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