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Mahshi Bassal

Recipe information

  • Yield

    serves 4-8

Ingredients

4 large Spanish onions, peeled
Meat filling (page 306)
2 tablespoons tomato paste
Salt and pepper

Preparation

  1. Step 1

    Boil the onions whole in water for 30 minutes, until they are tender, and drain. When they have cooled a little, cut in half crosswise and remove the centers, leaving a shell of about 3 layers and patching any little holes left at the bottom with pieces of onion.

    Step 2

    Prepare the filling and stuff the onions with it. Place them side by side in a baking dish. Mix 1 cup water with the tomato paste, add salt and pepper, and pour into the bottom of the dish. Bake in a preheated 400°F oven for 40–50 minutes.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternOnionRoot VegetableVegetableMainDinnerGluten FreeDairy FreeOven BakeCookbooks
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