Recipes - Apricots and Prunes stuffed with Beef and Quinoa

APRICOTS AND PRUNES STUFFED WITH BEEF AND QUINOA 

This recipe can also be prepared without the beef for a vegetarian version. 

Makes 6-8 servings.

By Pascale Perez-Rubin of  Pascale's Kitchen:
The Jerusalem Post , Monday February 10, 2020
https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Pascales-Kitchen-Tu-Bishvat-delicacies-616730

Ingredients 

Meatballs:
300 g. ground beef
½ cup parsley, chopped
2 large onions, chopped finely and drained well
2 cloves of garlic, crushed
1 cup of cooked quinoa or rice
¼ tsp. salt
½ tsp. baharat
½ tsp. black pepper
½ tsp. spicy paprika
1 Tbsp. olive oil
1 Tbsp. water
25 prunes, pitted
25 dried apricots

Sauce:
4 Tbsp. oil
4 large onions, sliced thinly
1 cup of crushed tomatoes
1 Tbsp. tomato puree
2 celery stalks, chopped
Juice from ½ large lemon
1 Tbsp. sugar
1 cup water

Topping:
½ cup chopped parsley

Directions

Add the beef, parsley, onion, garlic, quinoa or rice, spices, oil and water to a large bowl. Mix well and form balls with a diameter of 1-2 cm. Place on a tray with space between each one.

Fill the apricots and prunes generously with the meatballs (the rice or quinoa are already cooked, so they will not expand more). Arrange the stuffed fruits in a shallow, wide pot.

In a separate pot, heat the oil and fry the onion until it turns golden brown. Add the crushed tomatoes, tomato puree and celery. Mix and then add the lemon juice, sugar and water. Stir and bring to a boil. Pour over the stuffed prunes and apricots. Shake the pot gently so the sauce covers all of the fruits. You can add up to ½ cup of water if necessary.

Cover the pot with aluminum foil and bake in an oven that has been preheated to 180°C for 40-50 minutes. Remove from the oven, sprinkle chopped parsley on top and serve with white rice.

Level of difficulty: Medium.
Time: 90 minutes.
Status: Meat.

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