Lamb and Vegetable Stew with Noodles
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
The Turkish pantry
Pearl Onions
Small onions that soften into sweet, intact bites in braises and stews. Their size makes them useful when the onion should remain whole.
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Pearl onions are small onion bulbs used whole or halved. In Turkish recipes, arpacık soğan refers to small cooking onions; it is not a reason to substitute long French shallots without checking the dish.
Types & forms
Whole bulbs
Unpeeled bulbs have dry papery skins and need peeling before cooking. Shape and skin color vary.
Peeled onions
Prepared onions save peeling work. Check the label for added ingredients and follow its storage directions.
What to look for when buying
- Choose firm bulbs with dry skins. Avoid soft, damp or moldy onions.
- For a dish that keeps the onions whole, choose bulbs of similar size so they soften evenly.
Prepare & cook
- Wash under running water before peeling; do not use soap or detergent on produce.
- Remove the papery skins. When the recipe keeps the onions whole, leave the root end intact so the layers hold together.
Store it well
- Keep unpeeled bulbs in a cool, dry, well-ventilated place.
- Refrigerate peeled or cut onions promptly in a clean, covered container. Follow the label for prepared onions.
Substitutions depend on the dish
Mature onions
A chopped mature onion can provide onion flavor, but will not give the small whole bulbs and texture a pearl-onion recipe expects.
Shallots
Shallots have a different shape and flavor. They are not the same ingredient; use them only in a deliberate adaptation.
Nutrition
No standardized nutrition table is provided here; variety and preparation affect the values.
Cook with Pearl Onions