AuthorbaidooneIf you like Onions, this Middle Eastern dish "Stuffed Onions (Mahshi Basal) and Tomatoes" is sure to put a smile on your face.
Wash the rice with cold water and soak it in salted water for about 30 minutes.
Heat the oven at 355 F (180 ° C). Bring a medium-size oven dish.
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 the onions for about 5-7 minutes or until the onions soften and start to open so that each layer can be detached. Take the onions out of hot water and put them in cold water. separate the onion layers from each other carefully. Put aside.
Cut a portion of the top of the tomato , then scoop out the inside. Put aside.
Filling: In a deep dish, put rice, parsley, mint, tomato, onion, green pepper, salt, black pepper, lemon juice and oil. Mix well.
Put a walnut-sized lump into an onion layer and roll up tightly. Repeat the process with the rest of the layers, then place in an oven dish.
Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands. Press down on the filling gently so you can stuff more inside each tomato. Place stuffed tomatoes beside the stuffed onions in the same oven dish.
Add the broth, lemon juice and salt. Cover the dish with aluminum foil.
Put the dish in the oven for 25-30 minutes until the broth dries and the rice is soft. Serve hot or cold.
Ingredients
Directions
Wash the rice with cold water and soak it in salted water for about 30 minutes.
Heat the oven at 355 F (180 ° C). Bring a medium-size oven dish.
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 the onions for about 5-7 minutes or until the onions soften and start to open so that each layer can be detached. Take the onions out of hot water and put them in cold water. separate the onion layers from each other carefully. Put aside.
Cut a portion of the top of the tomato , then scoop out the inside. Put aside.
Filling: In a deep dish, put rice, parsley, mint, tomato, onion, green pepper, salt, black pepper, lemon juice and oil. Mix well.
Put a walnut-sized lump into an onion layer and roll up tightly. Repeat the process with the rest of the layers, then place in an oven dish.
Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands. Press down on the filling gently so you can stuff more inside each tomato. Place stuffed tomatoes beside the stuffed onions in the same oven dish.
Add the broth, lemon juice and salt. Cover the dish with aluminum foil.
Put the dish in the oven for 25-30 minutes until the broth dries and the rice is soft. Serve hot or cold.