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.