Stuffed Onion Rolls Mahshi Bassal Recipes
STUFFED ONION ROLLS (MAHSHI BASSAL)
This is from a cook book I found, "Mediterranean Cookery" and it sounded so good I had to try it! And WOW, it's great! It's a little time consuming but its well worth your energy to make! I love the Pomegranate juice, I keep a glass full of the juice nearby just to enjoy while I am cooking this recipe.
Provided by Recipe Baroness
Categories Moroccan
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the onions and cut off the ends.
- Using a sharp knife, cut from the top to bottom on one side of each onion through to the center only and no further.
- Boil for about 15 minutes or until the onions soften and start to open so that each layer can be detached.
- Drain and separate each layer carefully.
- Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion layer and roll up tightly.
- Line the bottom of a large, heavy saucepan with the unused small bits of onion and pack the rolls tightly over them in layers.
- Dissolve the pomegranate syrup or the tamarind concentrate in 10 fl oz boiling water.
- Add 1 tablespoon of sugar and the oil and pour over the onions.
- Add more water to cover and place a plate on top to hold them down.
- Simmer gently for about 30 minutes, or until the onions are very tender and the water mainly absorbed, adding a little water to cover, if necessary, during the cooking.
- Turn out the onion rolls and place them in circles in a large, flat oven proof dish.
- Sprinkle with the remaining sugar and place them under the grill for a few minutes to give them an attractive brown color and a caramelized flavor.
- Serve hot or cold.
Nutrition Facts : Calories 363.9, Fat 24.1, SaturatedFat 7.6, Cholesterol 77.1, Sodium 89.2, Carbohydrate 14.3, Fiber 2.6, Sugar 7.6, Protein 22.6
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