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-> [African, Appetizers, Moroccan, Onions, Vegetables] -> [Mezgaldi of onions Recipe] |
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Mezgaldi of onions
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| Artist: |
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| Categories: |
African, Appetizers, Moroccan, Onions, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Spanish onions, sliced | | 2/3
| cup | Olive oil | | 1/4
| tsp | Powdered saffron | | 1
| tsp | Ginger | | 1
| tsp | Black peppercorns, crushed | | 4
| tbsp | Cinnamon | | 2
| tbsp | Sugar | | 2
| each | Celery stalks |
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Procedures:
| 1 | Arrange onions in layers in a large shallow bowl. | | 2 | Combine oil, saffron, ginger, pepper, half cinnamon & sugar. | | 3 | Pour over onions, add just enough water to cover. | | 4 | Mix well & let marinate for 2 hours. | | 5 | Place celery stalks crossways in the bottom of a tagine or casserole. | | 6 | This protects the onions from scorching. | | 7 | Arrange onions in overlapping layers & pour over marinade. | | 8 | Sprinkle with remaining cinnamon & sugar. | | 9 | Cover tagine & cook at 325f for 30 to 40 minutes & then uncover & brown under a broiler just before serving. | | 10 | The onions should be lsightly caramelized & very tender. |
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