Kefta-Stuffed Onions with Pomegranate Reduction

Prop Styling and Photography Chay Berger, Miriam (Pascal) Cohen
Food Prep Leah Hamaoui

These heavenly stuffed and roasted onions are a welcome change from the typical Pesach veggie sides. The pomegranate reduction lends a note of sophistication to an amazingly tasty dish that had me sampling way too many to count!

SERVES 8

• 16–18 mini yellow onions (the size of tangerines)
• 1 large head garlic
• 1 lb (450 g) ground beef, lamb, or a combination (not extra lean)
• 2 tsp salt
• ¾ tsp pepper
• 1½ tsp paprika
• ¼ tsp chili flakes, can be omitted
• 2 Tbsp chopped fresh parsley
• 1 small potato, grated
• 1 Japanese eggplant, cut into 1½-inch (4-cm) wedges
• olive oil, for drizzling
• 3 Tbsp Tuscanini White Cooking Wine
• fresh parsley, for garnish
• pomegranate arils, for garnish

Pomegranate Reduction

• 2 cups 100% pomegranate juice
• ¼ cup sugar
• ½ Tbsp lemon juice

To prepare the pomegranate reduction, place the pomegranate juice, sugar, and lemon juice in a small saucepan and bring to a boil. Lower the heat and simmer for about 45–60 minutes until liquid is mostly reduced and slightly thickened. Set aside.

Wash and dry onions very well. If your minhag allows, leave the innermost peel on the onion to help it keep its shape during cooking. Slice the stems off the bottoms of the onions.