Mahshi Basal is stuffed onions with a stuffing mixture that consists of rice, meat, spices, garlic, and onions. It is an economic and quick dish that will wow your family and guests.

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What is Mahshi Basal?

Mahshi Basal, or stuffed onions, is a Middle Eastern dish that exists in different variations across the Middle East. In this blog post, I am sharing the typical recipe with a low-calorie twist as an option.

I didn’t grow up eating this type of stuffed vegetables back home in Egypt, yet I learned in the diaspora through the channel of the food figure Vivian Farid @chefvivianfarid.

Don’t let the word mahshi or stuffed deter you! Onions are by far the easiest type of vegetables to stuff.

How to make Mahshi Basal 

Mahshi Basal, or stuffed onions, are made of the four simple steps below. Find the step by step video here: 

Step #1: Blanch the onions 

Start with cutting the onions all the way to their center and then add them to boiling water (watch how to do it here). With long and heat resistant tongs, separate the onions’ layers so they blanch quicker and better. 

Once they become translucent, remove the layers and set them aside in a sieve fitted over a bowl to drain the excess water. Don’t over blanch the onions as the layers will fall apart and it will be nearly impossible to stuff them. 

Step #2: Prepare the stuffing 

In case you are using rice and ground beef, then rinse the Egyptian rice under running tap water until the water runs clear, and then let it drain its water. Never soak Egyptian rice. 

Add the onions, garlic, aromatic greens, spices, salt and pepper to a food processor and puree to a fine paste. Transfer this mixture to a mixing bowl and combine the ground beef (or ground turkey) and rice (alternatively medium bulgur). Stir in the olive oil and knead well until all the ingredients are well combined and the stuffing feels homogeneous.   

As a healthier twist, I use medium bulgur and ground turkey and they work just fine. This alternative stuffing is light and equally flavorful. Rinse the bulgur under tap water, let it discard any excess liquid and then add the ground turkey and the rest of the ingredients. 

Step #3: Assemble the dish 

Line the bottom of a heat resistant dish with slices of tomatoes and onions. Stuff each onion layer, by placing small logs of stuffing that are 1/2 an inch in thickness and 1 inch long and place them on the end of each onion layer, roll. Place each onion roll seam side down on a tray. 

Step #4: Bake the stuffed onions 

Once all the onion layers are stuffed and placed on the dish. Add the broth of your choice. I use vegetable broth mixed with tomato paste, olive oil, seasoning, salt and pepper. Pour the broth over the onions and bake for 40 minutes or until the onion rolls are fork tender and slightly caramelized. 

Step #5: Serve

Serve the stuffed onions with yogurt, flutter of mint and ideally, Egyptian Salata Baladi. 

Health benefits 

According to Spice World, onions are rich in antioxidants and anti-inflammatory properties, they are also highly nutritious and delicious! This article will provide you with ten health benefits of onions.

Make-Ahead 

The work load of this dish could be broken on two days. Make the stuffing ahead and keep it in the fridge for up to two days.  Roll and bake on a different day.

How to Serve

Serve this delicious dish with yogurt, flutter of mint and Salata Baladi.

Check more stuffed vegetable recipes on my blog 

• Oxtail and rolled Swiss chard 

• Rolled grape leaves 

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Disclaimer:Chez Nermine blog is an Amazon Associate. We earn a small commission from qualifying purchases. Our commission doesn’t affect the  price of the product you purchase.

Mahshi Basal (Egyptian Stuffed Onions) 

INGREDIENTS 

• 4 yellow or white onions
• 1 cup stuffing (recipe below)
• 1 cup broth
• 1 tablespoon tomato paste
• 1/4 cup marinara sauce or basil-tomato sauce
• 1 tablespoon olive oil
  

  For the onion stuffing

• 1 cup mixed parsley, cilantro, dill & mint, finely chopped 

• 1 large onion

• 5 garlic cloves

• 1 teaspoon sumac @ziyadbrand

• 1/2 teaspoon coriander

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika (sweet or smoked)

• 1/2 teaspoon ground cloves

• 1/2 ground allspice

• 1/4 ground cinnamon

• 1/4 ground cayenne

• 1 tablespoon tomato paste

• 1 tablespoon Egyptian ground coffee

• Salt and pepper to taste

DIRECTIONS

1. Blanch the onions: Start with cutting the onions all the way to their center and then add them to boiling water. With long and heat resistant tongs, separate the onions’ layers so they blanch quicker and better.  Once they become translucent, remove the layers and set them aside in a sieve fitted over a bowl to drain the excess water. Don’t over blanch the onions as the layers will fall apart and it will be nearly impossible to stuff them. 
2. Prepare the stuffing: In case you are using rice and ground beef, then rinse the Egyptian rice under running tap water until the water runs clear, and then let it drain its water. Never soak Egyptian rice. Add the onions, garlic, aromatic greens, spices, salt and pepper to a food processor and puree to a fine paste. Transfer this mixture to a mixing bowl and combine the ground beef (or ground turkey) and rice (alternatively medium bulgur). Stir in the olive oil and knead well until all the ingredients are well combined and the stuffing feels homogeneous.  
3.  Assemble the dish: Line the bottom of a heat resistant dish with slices of tomatoes and onions. Stuff each onion layer, by placing small logs of stuffing that are 1/2 an inch in thickness and 1 inch long and place them on the end of each onion layer, roll. Place each onion roll seam side down on a tray. 
4. Bake the stuffed onions: Once all the onion layers are stuffed and placed on the dish. Add the broth of your choice. I use vegetable broth mixed with tomato paste, olive oil, seasoning, salt and pepper. Pour the broth over the onions and bake for 40 minutes or until the onion rolls are fork tender and slightly caramelized. 
5. Serve: Serve the stuffed onions hot with yogurt, flutter of mint and ideally, Egyptian Salata Baladi.