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Mahshi basal (stuffed onion rolls)
محشي بصل (mahshi basal): onion layers rolled round spiced rice and slow-cooked until sweet and caramelised
Mahshi basal is the one the aunties argue over at big family gatherings in Cairo and the Delta: it takes patience, and the rolls that catch and caramelise at the bottom of the pot are the prize. Onion layers are softened, wrapped round tomato rice with cumin and a little pomegranate molasses, then cooked slowly until they turn sweet, sticky and deep golden. Serve as part of a mixed mahshi spread or on its own with yogurt. The common mistake is boiling the onions too long so the layers tear; pull them off as soon as they bend. Chef's tip: leave the pot alone for the last 15 minutes so the bottom layer can brown — that sticky edge is the point.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 5 large onionsabout 1.2 kg, white or yellow
- 9 oz Egyptian or other short-grain ricerinsed and drained
- 2 ripe tomatoesgrated, skins discarded
- 2 tbsp tomato paste
- ⅔ oz flat-leaf parsleychopped
- ½ oz dillchopped
- 1 tsp ground cumin
- ½ tsp ground allspice
- 1 ½ tsp salt
- ½ tsp black pepper
- ¼ cup sunflower oil
- 2 tbsp pomegranate molasses
- 2 cups waterhot
- 1 tsp sugar
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Method
0/9 doneStep 1: Peel 5 large onions and cut a slit from top to root on one side of each, only to the centre.
5 minStep 2: Drop them into a pan of boiling water and cook for 6–8 minutes, until the layers start to loosen and bend without snapping. Drain and cool.
10 minStep 3: Separate the layers. Cut the very large outer ones in half; keep the small centres for another dish.
10 minStep 4: Mix 9 oz Egyptian or other short-grain rice, 2 ripe tomatoes, 2 tbsp tomato paste, ⅔ oz flat-leaf parsley, ½ oz dill, 1 tsp ground cumin, ½ tsp ground allspice, 1 ½ tsp salt, ½ tsp black pepper and half of 2 ½ tbsp sunflower oil.
5 minStep 5: Put a heaped teaspoon of filling in each onion layer and roll it closed into a tight cigar, tucking the edges. Larger layers take a tablespoon.
25 minStep 6: Pour the rest of 2 ½ tbsp sunflower oil into a heavy pot and pack in the rolls snugly, seam side down.
5 minStep 7: Whisk 2 tbsp pomegranate molasses and 1 tsp sugar into 2 cups water and pour it over. Weigh the rolls down with an upturned plate.
1 minStep 8: Bring to the boil, then cover and cook on the lowest heat until the rice is tender and the liquid has nearly gone.
55 minStep 9: Take off the lid and plate and leave on a low heat, without stirring, until the bottom rolls have caramelised and smell of toffee. Rest 10 minutes and turn out onto a platter.
15 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 6 g
- Carbs
- 56 g
- Fat
- 9 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mahshi basal (stuffed onion rolls) take?
- About 120 minutes in total: 50 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of large onions?
- 2 shallots per onion.
- What can I use instead of egyptian or other short-grain rice?
- Any long-grain rice, same amount.
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