Stuffed Onion Rolls (Mahshi Bassal)

Submitted by Recipe Baroness

"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."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6-8

ingredients

• 3 large Spanish onions
• 1 -2 tablespoon pomegranate syrup or 1 -2 tablespoon tamarind paste
• 2 -3 tablespoons sugar
• 3 tablespoons sunflower oil
• 1 1⁄2 lbs minced beef or 1 1/2 lbs veal
• salt and pepper
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1⁄2 cup mint
• 1 bunch fresh parsley, finely chopped

directions

1. Peel the onions and cut off the ends.
2. Using a sharp knife, cut from the top to bottom on one side of each onion through to the center only and no further.
3. Boil for about 15 minutes or until the onions soften and start to open so that each layer can be detached.
4. Drain and separate each layer carefully.
5. Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion layer and roll up tightly.
6. Line the bottom of a large, heavy saucepan with the unused small bits of onion and pack the rolls tightly over them in layers.
7. Dissolve the pomegranate syrup or the tamarind concentrate in 10 fl oz boiling water.
8. Add 1 tablespoon of sugar and the oil and pour over the onions.
9. Add more water to cover and place a plate on top to hold them down.
10. 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.
11. Turn out the onion rolls and place them in circles in a large, flat oven proof dish.
12. 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.
13. Serve hot or cold.