Stuffed Onion Rolls Mahshi Bassal Recipes

STUFFED ONION ROLLS (MAHSHI BASSAL)

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.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.