STUFFED ONIONS (MAHASHA)
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6 very large onions
1 tablespoon oil
FOR THE FILLING
1 lb. veal or chicken, minced
3 oz. rice
Grated peel and juice of 1 lemon
2 tomatoes, skinned and chopped 1 small onion, finely chopped
1 dessertspoon sugar
Seasoning
1 teaspoon turmeric powder
How to make STUFFED ONIONS (MAHASHA)
METHOD:
Parboil the onions in their skins and when cool but not cold, slit each onion with a sharp knife, down one side to the centre. Remove outer skin and now slip each successive layer off.
Mix the ingredients for the filling. Take a small handful of the mixture, squeeze to make a sausage shape and stuff each onion skin carefully, rolling the skin tightly around to enclose the mixture. Keep any juice that remains from the mixture. Heat the oil in a deep pan and place onions in it, close toge¬ther. Pour in the left-over juice and simmer very gently for 45 minutes. By this time the liquid will have evaporated and the onions will be brown on one side, turn them over carefully and when they are brown on the other side they are ready to serve either hot or cold.
Note: Preparation time 25 minutes, Cooking time 1 hour, To serve 4-6
Posted By:
daani, Karachi