🧅 What are Middle Eastern Stuffed Onions?
Stuffed vegetables are a staple in Middle Eastern cuisine, and Mahshi Basal (stuffed onions) add a unique, flavorful twist. Soft, sweet onion layers are gently separated, then filled with a delicious blend of rice, ground meat, and aromatic spices. They’re then simmered in a rich tomato sauce or broth, allowing them to absorb all the amazing flavors.
This dish is popular across many Middle Eastern countries and is often served at family gatherings, celebrations, and special occasions. The slow-cooking process makes the onions incredibly tender while enhancing their flavor!
🍽️ Why You Should Try Middle Eastern Stuffed Onions Recipe
✔️ Authentic Middle Eastern Flavors – A perfect blend of spices and slow-cooked goodness.
✔️ Healthy & Nutritious – Packed with protein, fiber, and essential nutrients.
✔️ Great for Meal Prep – Make it ahead of time and reheat with ease.
✔️ Unique & Impressive – A standout dish for dinner parties or special occasions.
✔️ Versatile – Swap the meat for lentils or mushrooms for a vegetarian option!
🔥 Pro Tips & Variations
💡 Best Onion Choice – Large sweet or yellow onions work best for stuffing.
🔥 Boost the Flavor – Add a splash of pomegranate molasses for a tangy kick.
🌿 Go Vegetarian – Swap meat for cooked lentils or chickpeas for a plant-based version.
🍚 Perfect Rice Texture – Parboil the rice slightly before stuffing to ensure even cooking.
🍋 Extra Freshness – A squeeze of lemon juice before serving adds a bright, fresh touch.
❓ FAQs – Common Questions
💬 Can I make this ahead of time?
– Yes! Prep the stuffed onions a day in advance and refrigerate before cooking.
💬 How do I store leftovers?
– Keep them in an airtight container in the fridge for up to 4 days.
💬 Can I freeze stuffed onions?
– Absolutely! Freeze in a sealed container for up to 3 months and reheat in the oven.
📢 Final Thoughts – Enjoy & Share!
This Middle Eastern stuffed onion recipe is a must-try for anyone who loves bold flavors and comforting meals. Give it a try, and don’t forget to share your experience in the comments or on social media!
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
Middle Eastern Stuffed Onions – The Best Easy Recipe
4-6
servings30
minutes1
hour15
minutes350
kcal1
hour45
minutesIngredients
- Onions:
4 large yellow onions
Choose large, uniform onions for easier peeling and stuffing.- Filling:
½ cup long-grain rice (e.g., basmati), rinsed and drained
Rinsing removes excess starch, preventing a gummy texture.250g ground lamb or beef
Provides a rich, savory base; choose lean meat to reduce excess fat.1 medium tomato, finely chopped
Adds moisture and freshness to the filling.2 tablespoons fresh parsley, finely chopped
Imparts a bright, herbaceous note.1 tablespoon fresh mint, finely chopped
Adds a subtle, refreshing flavor.1 teaspoon ground cinnamon
Offers a warm, sweet-spicy undertone characteristic of Middle Eastern cuisine.½ teaspoon ground allspice
Contributes a complex, aromatic flavor.½ teaspoon ground black pepper
Adds a mild heat; adjust to taste.½ teaspoon salt
Enhances overall flavor; adjust as needed.- Sauce:
400ml tomato passata or pureed tomatoes
Forms the base of the sauce; choose a high-quality, smooth variety.2 tablespoons pomegranate molasses
Provides a tangy sweetness; available in Middle Eastern markets or specialty stores.1 tablespoon lemon juice
Adds brightness and balances the richness of the filling.2 tablespoons olive oil
Enriches the sauce and adds depth of flavor.
Directions
- Prepare the Onions:
Trim the tops and bottoms of the onions and peel away the outer skins.
Bring a large pot of water to a boil. Submerge the onions and blanch for about 10 minutes until they begin to soften. This process makes it easier to separate the layers without tearing.
Remove the onions from the water and let them cool slightly. Carefully separate the layers into individual sheets, setting aside any smaller inner layers for later use.
Prepare the Filling:
In a mixing bowl, combine the rinsed rice, ground meat, chopped tomato, parsley, mint, cinnamon, allspice, black pepper, and salt. Mix until all ingredients are evenly distributed.- Stuff the Onions:
Lay an onion layer flat on a clean surface. Place a spoonful of the filling at one end and roll it up tightly, similar to rolling a spring roll or cigar. Repeat with the remaining onion layers and filling. - Assemble the Dish:
Line the bottom of a large, heavy-bottomed pot with any leftover smaller onion pieces to prevent the stuffed onions from sticking. Arrange the stuffed onions seam-side down in a single layer. If necessary, create a second layer, ensuring they are snug to prevent unrolling during cooking. - Prepare the Sauce:
In a bowl, whisk together the tomato passata, pomegranate molasses, lemon juice, olive oil, and salt until well combined. - Cook the Stuffed Onions:
Pour the sauce over the stuffed onions, ensuring they are fully submerged. If needed, add a bit of water to cover. Place a heatproof plate on top to keep them in place during cooking.
Bring the pot to a gentle simmer over medium heat. Cover and cook for about 1 hour, or until the onions are tender and the filling is cooked through. - Serve:
Carefully remove the stuffed onions from the pot and arrange them on a serving platter. Spoon some of the sauce over the top and serve warm.
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