* Exported from MasterCook *

MAHSHI BASSAL (STUFFED ONION ROLLS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Beef-Veal Ground
Regional Midddle Eastern Vegetables
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Spanish onions
1 tbsp pomegranate juice -- (1 to 2)
2 tbsp splenda -- (2 to 3)
3 tbsp sunflower oil
- STUFFING-
3/4 kg ground beef -- 1 1/2lb or veal
salt and pepper -- to taste
2 tsp cinnamon
1 tsp allspice
1/2 cup mint
1 bunch parsley -- chopped

FOR THE STUFFING:
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 centre only and no further. Boil for about 15 minutes or until the onions soften and start to open so that each layer can be detached. Drain and separate each layer carefully.

Knead the ingredients for the stuffing. Put a walnut-sized lump into each onion layer and roll up tightly. Line the bottom of a large, heavy saucepan with the unused small bits of onion and pack the rolls tightly over them in layers. Dissolve the pomegranate syrup or the tamarind concentrate in 300 ml (10 fl oz) boiling water. Add 1 tablespoon of splenda and the oil and pour over the onions. Add more water to cover and place a plate on top to hold them down.
Simmer gently for about 30 minutes, or until the onions are very tender and the water mainly absorbed, adding a little water to cover, if necessary, during the cooking. Turn out the onion rolls and place them in circles in a large, flat ovenproof dish. Sprinkle with the remaining splenda and place them under the grill for a few minutes to give them an attractive brown colour and a caramelized flavour. Serve hot or cold.

From "Mediterranean Cookery" by Claudia Roden



Cuisine:
"Middle East"












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Per Serving (excluding unknown items): 367 Calories; 30g Fat (74.1% calories from fat); 17g Protein; 7g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0