How To Make Stuffed Onions Recipe | Mahshi Onion

How To Make Stuffed Onions Recipe | Mahshi Onion | Mahshi Basal Ara...

Experience the soul-warming flavors of Middle Eastern cuisine with this delicious recipe for Stuffed Onions, or "Mahshi Basal." Tender onion layers are lovingly filled with a spiced rice and vegetable mixture, then simmered to perfection in a tangy pomegranate molasses and tomato sauce. This traditional dish brings together a delightful combination of textures and rich flavors that awaken the senses and satisfy the soul.

Ingredients

For the Stuffed Onions:
🧅 7 medium white onions
🥔 A few slices of potatoes (optional, for the base)

For the Rice Filling:
🫒 2-3 tablespoons olive oil, generic, yellow-capped bottle
🧅 1 large red onion, diced
🧄 1 tablespoon garlic paste
🍅 2 medium tomatoes, diced
🌶️ 1 teaspoon mixed spices, Baharat
🌶️ 1/2 teaspoon ground black pepper
🌶️ 1/2 teaspoon ground cumin
🍋 1/2 teaspoon ground black lemon, Loomi powder
🌿 1/2 teaspoon turmeric powder
🌶️ 1/2 teaspoon paprika powder
🍅 2 tablespoons tomato paste, from a red carton
🍚 1 cup Egyptian rice, washed and soaked for 15 minutes
🌶️ 1/4 cup chopped green bell pepper
🌿 1/4 cup chopped coriander leaves
🧂 Pink salt, to taste
🍋 3-4 tablespoons lemon juice
🍇 3 tablespoons pomegranate molasses

For the Sauce:
💧 2 cups water
🍅 3 tablespoons tomato paste, from a red carton
🍇 3-4 tablespoons pomegranate molasses
🍋 3 tablespoons lemon juice
🫒 3 tablespoons olive oil, generic, yellow-capped bottle
🧂 Pink salt, to taste
🌶️ 1/2 teaspoon ground black pepper
🌶️ 1/2 teaspoon mixed spices, Baharat

Instructions

1- Prepare the Onions:

Peel and trim the ends of 7 medium white onions. Cut each halfway down, stopping at the root, to aid in layer separation.
Boil the onions in water for about 10 minutes until layers loosen. Remove, cool slightly, and gently separate layers into individual cups.

2- Prepare the Rice Filling:

Heat 2-3 tablespoons olive oil in a non-stick frying pan over medium heat.
Sauté 1 large diced red onion until translucent. Add 1 tablespoon garlic paste and cook until fragrant.
Stir in 2 diced tomatoes and cook until softened.
Add 1 teaspoon Baharat, 1/2 teaspoon each of black pepper, cumin, ground black lemon, turmeric, and paprika, cooking until fragrant.
Mix in 2 tablespoons tomato paste, then add 1 cup soaked Egyptian rice, stirring until fully coated.
Integrate 1/4 cup each of chopped bell pepper and coriander leaves, salt to taste, lemon juice, and pomegranate molasses. Combine well.

3- Stuff the Onions:

Fill each onion layer with a small amount of the rice mixture, rolling or folding to seal.

4- Assemble and Cook:

(Optional) Line the bottom of a large pot with potato slices.
Closely pack the stuffed onions on top of the potatoes.

5- Prepare the Sauce:

In a bowl, mix 2 cups water with 3 tablespoons tomato paste, 3-4 tablespoons pomegranate molasses, lemon juice, olive oil, salt, 1/2 teaspoon black pepper, and Baharat.

6- Final Cooking:

Pour sauce over stuffed onions in the pot until mostly covered. Cover with a lid and cook on low heat for 1 hour until onions are tender and rice is cooked.

Prep Time: 45-60 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes - 2 hours
Servings: 4-6
Calories: Approx. 210 kcal per serving
Proteins: 4g
Fats: 8g
Carbohydrates: 32g
Equipment: Black Pot with Clear Glass Lid, Non-Stick Frying Pan, Gas Stove, Knife, Metal Spoon, Wooden Spatula, Cutting Board