Stuffed Onions (Mahshi Basal)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 4 white onions, medium-sized
- 8 cups water, for boiling
For the Filling
- 1 pound ground meat, beef or lamb
- 1 cup uncooked white rice, rinsed
- 2 tablespoons tomato paste
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup white onion, finely diced
- 1 teaspoon salt, or to taste
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon seven spice blend (Baharat)
For the Cooking Sauce
- 3 cups hot water
- 3 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1 tablespoon granulated chicken bouillon
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon seven spice blend (Baharat)
Instructions
- 1
Preheat your oven to 375°F. Peel the medium-sized white onions. Make two deep, perpendicular cuts from the top of each onion, reaching about a quarter of the way down, ensuring the root end remains intact.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of water to a rolling boil. Carefully place the scored onions into the boiling water. Boil for approximately 15 minutes, or until the onions are tender enough for the layers to separate easily.
⏱️ 15 min
- 3
While the onions are boiling, prepare the filling. In a large mixing bowl, combine the ground meat, rinsed uncooked white rice, 2 tablespoons of tomato paste, finely chopped fresh cilantro, and finely diced white onion. Add 1 teaspoon of salt, fresh lemon juice, 3 tablespoons of olive oil, 1 tablespoon of pomegranate molasses, black pepper, ground cumin, and 1 teaspoon of seven spice blend. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 4
Once the boiled onions are tender, carefully remove them from the water and let them cool slightly. Gently peel apart each onion layer. You may need to trim any very thick parts of the onion layers to make them easier to roll.
⏱️ 10 min
- 5
Take an individual onion layer, place a spoonful of the meat and rice mixture at one end, and carefully roll or fold it into a compact parcel. Repeat with all onion layers and filling until all are used.
⏱️ 20 min
- 6
Arrange the stuffed onions neatly in a large oven-safe pan, typically in a circular pattern, standing upright. Ensure they are packed relatively snugly to prevent them from unraveling during cooking.
⏱️ 5 min
- 7
Prepare the cooking sauce. In a separate bowl, combine the hot water, 3 tablespoons of tomato paste, 1/2 teaspoon of salt, granulated chicken bouillon, 1 tablespoon of pomegranate molasses, and 1/2 teaspoon of seven spice blend. Stir well until all ingredients are dissolved and thoroughly combined.
⏱️ 5 min
- 8
Pour the prepared cooking sauce evenly over the stuffed onions in the pan. The sauce should almost cover the onions. Tightly cover the pan with aluminum foil.
⏱️ 5 min
- 9
Place the covered pan in the preheated oven and bake for 90 minutes, or until the onions are very tender and the rice and meat filling are fully cooked. Check for doneness by piercing an onion with a fork and tasting a small amount of the filling.
⏱️ 90 min•🌡️ 375
- 10
Carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve hot, with extra sauce if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Onions
- 4 white onions, medium-sized
- 8 cups water, for boiling
For the Filling
- 1 pound ground meat, beef or lamb
- 1 cup uncooked white rice, rinsed
- 2 tablespoons tomato paste
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup white onion, finely diced
- 1 teaspoon salt, or to taste
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon seven spice blend (Baharat)
For the Cooking Sauce
- 3 cups hot water
- 3 tablespoons tomato paste
- 1/2 teaspoon salt, or to taste
- 1 tablespoon granulated chicken bouillon
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon seven spice blend (Baharat)
Instructions
- 1
Preheat your oven to 375°F. Peel the medium-sized white onions. Make two deep, perpendicular cuts from the top of each onion, reaching about a quarter of the way down, ensuring the root end remains intact.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of water to a rolling boil. Carefully place the scored onions into the boiling water. Boil for approximately 15 minutes, or until the onions are tender enough for the layers to separate easily.
⏱️ 15 min - 3
While the onions are boiling, prepare the filling. In a large mixing bowl, combine the ground meat, rinsed uncooked white rice, 2 tablespoons of tomato paste, finely chopped fresh cilantro, and finely diced white onion. Add 1 teaspoon of salt, fresh lemon juice, 3 tablespoons of olive oil, 1 tablespoon of pomegranate molasses, black pepper, ground cumin, and 1 teaspoon of seven spice blend. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 4
Once the boiled onions are tender, carefully remove them from the water and let them cool slightly. Gently peel apart each onion layer. You may need to trim any very thick parts of the onion layers to make them easier to roll.
⏱️ 10 min - 5
Take an individual onion layer, place a spoonful of the meat and rice mixture at one end, and carefully roll or fold it into a compact parcel. Repeat with all onion layers and filling until all are used.
⏱️ 20 min - 6
Arrange the stuffed onions neatly in a large oven-safe pan, typically in a circular pattern, standing upright. Ensure they are packed relatively snugly to prevent them from unraveling during cooking.
⏱️ 5 min - 7
Prepare the cooking sauce. In a separate bowl, combine the hot water, 3 tablespoons of tomato paste, 1/2 teaspoon of salt, granulated chicken bouillon, 1 tablespoon of pomegranate molasses, and 1/2 teaspoon of seven spice blend. Stir well until all ingredients are dissolved and thoroughly combined.
⏱️ 5 min - 8
Pour the prepared cooking sauce evenly over the stuffed onions in the pan. The sauce should almost cover the onions. Tightly cover the pan with aluminum foil.
⏱️ 5 min - 9
Place the covered pan in the preheated oven and bake for 90 minutes, or until the onions are very tender and the rice and meat filling are fully cooked. Check for doneness by piercing an onion with a fork and tasting a small amount of the filling.
⏱️ 90 min•🌡️ 375 - 10
Carefully remove the pan from the oven. Let it rest for a few minutes before serving. Serve hot, with extra sauce if desired.
⏱️ 5 min