@mohamed.osama9291: الحمدلله❤️. . . . . . . . . . . . . . . . . . . . #mohamed_osama9291 #quran #قران #محمد_احمد_حسن

MOHAMED OSAMA
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يارب خفف عننا
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Stuffed Onions with Pomegranate Molasses Everyone knows stuffed grape leaves, zucchini, and peppers… but have you ever tried stuffed onions? This recipe takes humble onions and turns them into a delicious, elegant dish filled with rice, meat, and spices, cooked in a sweet-tangy tomato and pomegranate sauce. A Middle Eastern comfort classic that’s as beautiful as it is delicious. Would you try these? 😍 Ingredients 	•	10–12 medium onions 	•	300g (about 10 oz) ground beef or lamb 	•	½ cup short-grain rice, rinsed 	•	1 medium tomato, finely chopped 	•	1 small onion, finely chopped 	•	½ cup fresh parsley, chopped 	•	2 tbsp tomato paste (for filling) 	•	2 tbsp pomegranate molasses (for filling) 	•	1 ½ tsp salt (divided) 	•	1 tsp black pepper For the sauce: 	•	2 tbsp tomato paste 	•	2 tbsp pomegranate molasses 	•	1 tsp salt (adjust to taste) 	•	½ tsp black pepper 	•	2 cups water ⸻ Instructions 	1.	Prepare the onions: Trim the ends of the onions, make a shallow slit lengthwise, and boil them for 8–10 minutes until softened. Carefully separate the layers. 	2.	Make the stuffing: In a bowl, mix ground meat, rice, chopped tomato, chopped onion, parsley, 2 tbsp tomato paste, 2 tbsp pomegranate molasses, 1 tsp salt, and ½ tsp pepper until combined. 	3.	Stuff the onions: Take each onion layer, place some filling inside, and roll gently to seal. 	4.	Assemble: Arrange stuffed onions in a single layer in a wide pan. 	5.	Make the sauce: In a bowl, whisk together tomato paste, pomegranate molasses, salt, pepper, and water. Pour over onions. 	6.	Cook: Cover with parchment paper and foil. Simmer gently on the stovetop over low heat for 1–1.5 hours, until the rice and meat are fully cooked and onions are tender. 	7.	Serve: Serve warm with extra sauce spooned over the top. #stuffedonions #iraqifood #dolma #cookingwithlamees
Stuffed Onions with Pomegranate Molasses Everyone knows stuffed grape leaves, zucchini, and peppers… but have you ever tried stuffed onions? This recipe takes humble onions and turns them into a delicious, elegant dish filled with rice, meat, and spices, cooked in a sweet-tangy tomato and pomegranate sauce. A Middle Eastern comfort classic that’s as beautiful as it is delicious. Would you try these? 😍 Ingredients • 10–12 medium onions • 300g (about 10 oz) ground beef or lamb • ½ cup short-grain rice, rinsed • 1 medium tomato, finely chopped • 1 small onion, finely chopped • ½ cup fresh parsley, chopped • 2 tbsp tomato paste (for filling) • 2 tbsp pomegranate molasses (for filling) • 1 ½ tsp salt (divided) • 1 tsp black pepper For the sauce: • 2 tbsp tomato paste • 2 tbsp pomegranate molasses • 1 tsp salt (adjust to taste) • ½ tsp black pepper • 2 cups water ⸻ Instructions 1. Prepare the onions: Trim the ends of the onions, make a shallow slit lengthwise, and boil them for 8–10 minutes until softened. Carefully separate the layers. 2. Make the stuffing: In a bowl, mix ground meat, rice, chopped tomato, chopped onion, parsley, 2 tbsp tomato paste, 2 tbsp pomegranate molasses, 1 tsp salt, and ½ tsp pepper until combined. 3. Stuff the onions: Take each onion layer, place some filling inside, and roll gently to seal. 4. Assemble: Arrange stuffed onions in a single layer in a wide pan. 5. Make the sauce: In a bowl, whisk together tomato paste, pomegranate molasses, salt, pepper, and water. Pour over onions. 6. Cook: Cover with parchment paper and foil. Simmer gently on the stovetop over low heat for 1–1.5 hours, until the rice and meat are fully cooked and onions are tender. 7. Serve: Serve warm with extra sauce spooned over the top. #stuffedonions #iraqifood #dolma #cookingwithlamees

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