BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.2.3.1//EN TZID:America/Detroit X-WR-TIMEZONE:America/Detroit BEGIN:VEVENT UID:31086@arabamerica.com DTSTART;TZID=America/Detroit:20230627T123000 DTEND;TZID=America/Detroit:20230627T130000 DTSTAMP:20230522T012738Z URL:https://www.arabamerica.com/events/ubs-in-person-cooking-class-lebanes e-stuffed-onion/ SUMMARY:UBS - IN PERSON Cooking Class: Lebanese Stuffed Onion DESCRIPTION:Join us to make Lebanese stuffed onion. Chef will walk you thro ugh the process in this fun free 30 minute class.\n\nThe recipe\, ingredie nts and needed equipment are listed below. Please email Chef Veronica at V eronica-Za.Flores@ubs.com or sous chef Dana.moore@ubs.com with any substit ution questions.\n\nPlease register for the IN PERSON class using your UBS email address as this is an internal. Class will begin on time\, please a rrive on time.\n\nPlease note: This is an IN PERSON internal event for UBS employees only\n\n \;\n\nLebanese Stuffed Onion\n\nIngredients\n\n• 2 extra-large onions or 3 large onions\n\n• 1 cup white rice\n\n• 1 t ablespoon tomato paste\n\n• 2 teaspoons cinnamon\n\n• 1 teaspoon allsp ice\n\n• 1 teaspoon ground cumin\n\n• 1 teaspoon ground coriander\n\n • 1 1/2 teaspoons kosher or sea salt\n\n• freshly ground black pepper\ n\n• 3 tablespoons minced fresh cilantro or parsley reserve some for gar nish\n\n• 1 pound ground meat of your choice original recipe uses lamb\n \n• 2 tablespoons white wine vinegar or cider vinegar\n\n• 3 pinches o f sugar\n\n• 2 tablespoons olive oil\n\nEquipment list\n\n• Cutting bo ard with damp towel\n\n• Knife\n\n• Large bowl\n\n• Spoon\n\n• Col ander\n\n• Large sauté pan\n\nInstruction\n\n1. The first step is to so ak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.\n\n2. Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the oni ons\, cutting into the center from top to bottom. This helps the onion lay ers cook evenly and make it easier to peel. Add the onions and let them co ok for 10 minutes or until the layers soften and separate easily.\n\n3. Dr ain the rice completely. In a large mixing bowl\, add the drained rice\, t omato paste\, cinnamon\, allspice\, cumin\, coriander\, salt\, pepper\, ci lantro or parsley and ground meat. Mix well.\n\n4. When the onions have fi nished cooking\, remove\, and drain from the boiling water. Let cool and s eparate out the layers individually and place 1 heaping tablespoon of the filling\, wrap onion around filling\, but not too tightly to allow rice to expand during cooking.\n\n5. In a large\, oven-safe sauté pan over mediu m-high heat\, swirl in the olive oil. When pan is hot\, place the onions s eam-side down.\n\n6. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar.\n\n7. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked\, rotating the onions halfway during cooking.\n\n \;\n\n \;\n\nEnhance your culinary experience (and kitchen) with UBS branded products from Scarborough &\; Tweed – to view the culinary catalog and to place an order visit: https://ubs.scar boroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School ATTACH;FMTTYPE=image/jpeg:https://www.arabamerica.com/wp-content/uploads/2 023/05/https___cdn.evbuc_.com_images_512070319_300246151266_1_original.jpe g CATEGORIES:Arabic Culture,Community,Cooking Class,culture,Food,lebanese LOCATION:UBS Cooking School\, 1000 Harbor Boulevard\, Weehawken\, NJ\, 0708 6\, United States GEO:40.759672;-74.023422 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1000 Harbor Boulevard\, Wee hawken\, NJ\, 07086\, United States;X-APPLE-RADIUS=100;X-TITLE=UBS Cooking School:geo:40.759672,-74.023422 END:VEVENT BEGIN:VTIMEZONE TZID:America/Detroit X-LIC-LOCATION:America/Detroit BEGIN:DAYLIGHT DTSTART:20230312T030000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT END:DAYLIGHT END:VTIMEZONE END:VCALENDAR