Stuffed Onions (Mahshi Basal)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Filling
- 1 pound ground beef, lean
- 3/4 cup white rice, cooked
- 1 onion, medium, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 tablespoon turmeric
- 3 tablespoons paprika
- salt, as needed
- black pepper, freshly ground, as needed
For the Stuffed Onions
- 4 onions, large
For the Sauce
- 3 tablespoons tomato paste
- 5 tablespoons date syrup, or pomegranate molasses
- 1 pinch cayenne pepper
- 2 cups water
For Assembly and Cooking
- 3 potatoes, medium
- olive oil, as needed
Instructions
- 1
Prepare the Onions for Stuffing: Peel the 4 large onions. Score each onion with a knife from the top to about halfway down, being careful not to cut all the way through the core. Place them in a large pot of boiling water and cook for 10 to 15 minutes, or until tender enough for the layers to separate easily. Drain and let cool slightly.
⏱️ 20 min
- 2
Prepare the Filling: While the onions are boiling, finely chop the remaining 1 medium onion and the fresh parsley. In a large mixing bowl, combine the ground beef, chopped onion, chopped parsley, turmeric, paprika, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined. Add the cooked white rice and mix again to ensure even distribution.
⏱️ 15 min
- 3
Stuff the Onions: Once the boiled onions are cool enough to handle, carefully separate their individual layers. Take a separated onion layer, place a small amount of the meat and rice filling at one end, then roll it up tightly to form a neat parcel. Repeat this process with all onion layers and the remaining filling.
⏱️ 20 min
- 4
Prepare the Sauce: In a separate bowl, whisk together the tomato paste, date syrup (or pomegranate molasses), cayenne pepper, and water until the mixture is smooth and well combined.
⏱️ 5 min
- 5
Assemble the Dish: Preheat your oven to 350°F. Drizzle the bottom of a large oven-safe pan or Dutch oven with olive oil. Peel and slice the 3 medium potatoes into 1/4-inch thick rounds. Arrange the potato slices in a single layer at the bottom of the pan.
⏱️ 10 min•🌡️ 350
- 6
Layer and Initial Cook: Carefully arrange the stuffed onion parcels on top of the potato slices in the pan. Pour the prepared sauce evenly over the stuffed onions. Place the pan on the stovetop over medium heat and bring the liquid to a gentle boil.
⏱️ 10 min
- 7
Simmer and Bake (Covered): Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer on the stovetop for 1 hour. After simmering, transfer the covered pan to the preheated oven and bake for 40 minutes at 350°F.
⏱️ 100 min•🌡️ 350
- 8
Finish Baking (Uncovered): Remove the lid from the pan. Increase the oven temperature to 400°F. Continue baking for another 20 minutes, uncovered, to allow the onions to caramelize and the sauce to reduce and thicken, creating a rich glaze.
⏱️ 20 min•🌡️ 400
- 9
Serve: Let the dish rest for a few minutes after removing it from the oven before serving hot. The tender onions, savory filling, and rich sauce make for a comforting and flavorful meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Onions (Mahshi Basal)
Ingredients
For the Filling
- 1 pound ground beef, lean
- 3/4 cup white rice, cooked
- 1 onion, medium, finely chopped
- 1 bunch fresh parsley, finely chopped
- 1 tablespoon turmeric
- 3 tablespoons paprika
- salt, as needed
- black pepper, freshly ground, as needed
For the Stuffed Onions
- 4 onions, large
For the Sauce
- 3 tablespoons tomato paste
- 5 tablespoons date syrup, or pomegranate molasses
- 1 pinch cayenne pepper
- 2 cups water
For Assembly and Cooking
- 3 potatoes, medium
- olive oil, as needed
Instructions
- 1
Prepare the Onions for Stuffing: Peel the 4 large onions. Score each onion with a knife from the top to about halfway down, being careful not to cut all the way through the core. Place them in a large pot of boiling water and cook for 10 to 15 minutes, or until tender enough for the layers to separate easily. Drain and let cool slightly.
⏱️ 20 min - 2
Prepare the Filling: While the onions are boiling, finely chop the remaining 1 medium onion and the fresh parsley. In a large mixing bowl, combine the ground beef, chopped onion, chopped parsley, turmeric, paprika, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined. Add the cooked white rice and mix again to ensure even distribution.
⏱️ 15 min - 3
Stuff the Onions: Once the boiled onions are cool enough to handle, carefully separate their individual layers. Take a separated onion layer, place a small amount of the meat and rice filling at one end, then roll it up tightly to form a neat parcel. Repeat this process with all onion layers and the remaining filling.
⏱️ 20 min - 4
Prepare the Sauce: In a separate bowl, whisk together the tomato paste, date syrup (or pomegranate molasses), cayenne pepper, and water until the mixture is smooth and well combined.
⏱️ 5 min - 5
Assemble the Dish: Preheat your oven to 350°F. Drizzle the bottom of a large oven-safe pan or Dutch oven with olive oil. Peel and slice the 3 medium potatoes into 1/4-inch thick rounds. Arrange the potato slices in a single layer at the bottom of the pan.
⏱️ 10 min•🌡️ 350 - 6
Layer and Initial Cook: Carefully arrange the stuffed onion parcels on top of the potato slices in the pan. Pour the prepared sauce evenly over the stuffed onions. Place the pan on the stovetop over medium heat and bring the liquid to a gentle boil.
⏱️ 10 min - 7
Simmer and Bake (Covered): Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer on the stovetop for 1 hour. After simmering, transfer the covered pan to the preheated oven and bake for 40 minutes at 350°F.
⏱️ 100 min•🌡️ 350 - 8
Finish Baking (Uncovered): Remove the lid from the pan. Increase the oven temperature to 400°F. Continue baking for another 20 minutes, uncovered, to allow the onions to caramelize and the sauce to reduce and thicken, creating a rich glaze.
⏱️ 20 min•🌡️ 400 - 9
Serve: Let the dish rest for a few minutes after removing it from the oven before serving hot. The tender onions, savory filling, and rich sauce make for a comforting and flavorful meal.
⏱️ 5 min