Baby onions in Tamarind

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Recipe by Damaris Beems Course: Sides, Mezze, SnacksCuisine: Arab
Servings

4

Preparation

5

minutes
Cooking time

35

minutes
Total time

40

minutes

This is a dish that can surprise you. Make a lot of it because initially you might think you’ll only want one bite… but it will evolve differently. You simply want to have it all the time. As one of your dishes in a mezze, as a side dish or even when you’re having drinks. The onions become nice and soft and sweet with a little sour hint.

Ingredients

  • 750 gram shallot or the white parts spring onions

  • 3 table spoons olive oil

  • 2 table spoons tamarind

  • 2 table spoons sugar

  • water

Preparation

  • Peel the onions and cut them in thicker slices. Place them in a pan where they can all be in touch with olive oil. Stir well while they are being fried. This takes about 10 minutes.
  • Add the tamarind and the sugar and as much water needed to fill half the amount of onions. Stir well and cook the onions on low heat for about 25 minutes. Do not close with a lid. If too much water evaporates, then add some.
  • If there is too much water left with the onions, then turn up the heat a bit.
  • You can serve this dish warm, lukewarm or cold.

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