Basal mahchi (Stuffed onions)

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Basal mahchi (Stuffed onions)
Basal mahchi (Stuffed onions)

Best recipe review

Just like stiffed mushrooms


..only more onioney!

Servings:Serves 6
Calories per serving:262
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:17th January 2013

Throughout North Africa and the Middle East, the onion is a favourite vegetable and there are many versions of this recipe. This particular one comes from the city of Benghazi in Libya.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)


  1. Bring the onions to the boil in a large saucepan, reduce the heat and them simmer for 10-12 minutes.
  2. Drain and set aside until cool enough to handle.
  3. Carefully slice ½ cm from each root end and using an apple corer, hollow out the centre until the outer layers about 1 cm thick.
  4. Chop the removed onion layers and place in a large bowl with the lamb, almonds, raisins, salt, pepper, breadcrumbs and 2 tablespoons of the parsley. Mix well.
  5. Fill the onions with the mixture and place them a a greased ovenproof dish.
  6. Dot the onions with the butter and bake for 1 hour at 180° C (350° F - gas 4).
  7. Mix the egg with the yogurt thoroughly and pour over the onions.
  8. Continue baking for a further 10 minutes, then garnish with the remaining parsley.

Serving suggestions

Serve with bread, salad or pickles.

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