Nana Aziza’s M’hasha

Stuffed Onions

Tomato Broth

1 3/4 cup boiling water

2 Tbsp tomato paste

1 Tbsp Silan

1 tsp salt

1/4 cup lemon juice

In a large measuring cup, dissolve the tomato paste, sugar, and salt in the boiling water. Add the lemon juice and stir to combine well. Set aside.

3 large white onions, peeled

1/2 lb ground beef

1 cup basmati rice

1 cup chopped tomato

1/2 cup finely chopped Italian parsley

1/2 cup mint, finely chopped

1/2 cup pine nuts

1/2 lemon, peeled and chopped

1/4 cup tomato paste

2 garlic cloves, minced

2 Tbsp organic Silan

1/2 cup extra-virgin olive oil, divided

1 tsp kosher salt

1/2 tsp black pepper

1 tsp ground cinnamon

1 tsp sweet paprika

Lemon peel, for garnish

Soak rice in cold water for 30 minutes, then drain and set aside.

Use a sharp knife to cut a lengthwise slit that reaches the core of the onion. Place the onions in a pot filled with cold, salted water, then bring to a boil over high heat. Cover the pot, reduce heat and cook for 10 minutes. Drain the water and set aside.

Preheat oven to 300°F.

In a large bowl, combine the ground beef, rice, tomatoes, parsley, mint, pine nuts, lemon, tomato paste, garlic, Silan, 1/4 cup olive oil, salt and pepper, cinnamon and paprika.

Pour remaining olive oil into a large skillet.

Peel a layer of the onion shell and stuff with 2 tablespoons of the ground beef mixture. Roll the onion shut and place the onion along the outer edge of the skillet.

Continue stuffing the onion shells and place in a circular pattern in the skillet. Save the small inner onion shells for the middle of the skillet. Garnish the stuffed onions with lemon peel. Pour the broth over the stuffed onions.

Cover with a layer of parchment paper and a lid or a layer of heavy duty aluminum foil.

Roast in the oven for 60 to 90 minutes, until meat is cooked.