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Fried onion, Middle Eastern style

post #1 of 13
Thread Starter 

Hi folks!

 

This one makes a fabulous topping to any burger, as well as a great addition to a salad or mashed potatoes. Fried onion, made Middle Eastern by adding some ground cumin and letting it marinate for an hour or two.

 

 

 

I fried this on a cast iron skillet on my grill, but you can do it on a stove as well.

 

- 2 - 3 onions, peeled and sliced

- 1/2 tsp coarse salt

- 1/2 tsp black pepper, finely ground

- 1/2 tsp ground cumin

 

Mix all the ingredients together, slightly squeeze the onions to "break" them, let stand for an hour or two... then fry in a bit of olive oil for 10-12 minutes until golden. 


Enjoy!

 

Ed

post #2 of 13

Hello Ed.  Sounds GREAT.  Will give 'er a try.  Keep Smokin!

Danny

post #3 of 13
Thread Starter 
Quote:
Originally Posted by KC5TPY View Post
 

Hello Ed.  Sounds GREAT.  Will give 'er a try.  Keep Smokin!

Danny

 

Hey Danny!

 

Thanks! You'll love it!

 

Ed

post #4 of 13
Ed.... morning..... good idea..... I first thought you were adding garam masala .... and it sounded good... sooooooooo...... I'm trying garam masala in my onions...... I've only used salt previously.... head-wall.gif
post #5 of 13
Thread Starter 
Dave,

To me, garam masala is a bit too harsh... I don't want the spice to cloud on the actual taste of fried onion. Cumin, on the other hand, is mostly aroma.

Try it out and lemme know if you liked it or not :)

Ed
post #6 of 13
I bought some "northern" garam masala from The Spice House... Penzy family.... It does not have the curry the southern has.... the northern is pretty darn tasty to a western palate.... surprising....


Well I screwed that up.... My memory ain't that good anymore....



From TSH description in their catalog...
Garam Masala is a Punjabi, or Northern Indian, style curry powder. Garam Masala is based, not on turmeric, as are other curry powders, but on a tripart mixture of cardamom, coriander and black pepper.

Kalonji -- also known as black cumin or nigella and quite difficult to obtain -- is used instead of cumin

http://www.thespicehouse.com/spices/garam-masala-curry-mixture-whole-and-ground#content
Edited by DaveOmak - 5/25/14 at 8:07am
post #7 of 13

I'll be trying this one day.

Sauteed onions are delicious!

 

Thanks!

post #8 of 13
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

I bought some "northern" garam masala from The Spice House... Penzy family.... It does not have the curry the southern has.... the northern is pretty darn tasty to a western palate.... surprising....


Well I screwed that up.... My memory ain't that good anymore....



From TSH description in their catalog...
Garam Masala is a Punjabi, or Northern Indian, style curry powder. Garam Masala is based, not on turmeric, as are other curry powders, but on a tripart mixture of cardamom, coriander and black pepper.

Kalonji -- also known as black cumin or nigella and quite difficult to obtain -- is used instead of cumin

http://www.thespicehouse.com/spices/garam-masala-curry-mixture-whole-and-ground#content

 

Well, I've had the "pleasure" of eating in Pune, which is about 100 miles from Mumbai... Lemme tell you - eating fire would be easier, and I am not mentioning... well, you know :)

 

So Indian spices in general I try to avoid, unless I myself control what's mixed in there :). 

post #9 of 13
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

I'll be trying this one day.

Sauteed onions are delicious!

 

Thanks!

 

Absolutely delicious. Especially if you use lamb fat instead of oil :). 

post #10 of 13
Quote:
Originally Posted by Edward36 View Post
 

 

Absolutely delicious. Especially if you use lamb fat instead of oil :). 

 

:biggrin: Thanks Ed, but I'll stick with olive oil.

 

The last time I had anything to do with lamb was eating a gyro for lunch. That was over 26 years ago. Probably wasn't the lamb that made me sick but, that was enough for me to stay away.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

 

:biggrin: Thanks Ed, but I'll stick with olive oil.

 

The last time I had anything to do with lamb was eating a gyro for lunch. That was over 26 years ago. Probably wasn't the lamb that made me sick but, that was enough for me to stay away.

 

Joe,

 

Can understand you, really.

 

Then EVOO is just the thing for you!

 

Ed

post #12 of 13

Those look mighty good.

 

Another great alternative to oil is clarified unsalted butter.

 

Good luck and good smoking.

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Those look mighty good.

 

Another great alternative to oil is clarified unsalted butter.

 

Good luck and good smoking.

 

Thanks!

 

Fully agree on the clarified butter point.

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