Onion mezgaldi: Difference between revisions

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|title=Onion mezgaldi recipe Vegetarian recipes from The cook's Wiki
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|title=Onion mezgaldi, Vegetarian recipe  
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|keywords=Onion mezgaldi recipe Vegetarian recipes from The cook's Wiki
|keywords=#onionmezgaldi #onions #saffron #cinnamon #foil #ginger #celery #accompaniment #ground #marinade #baking
|description=An onion accompaniment from Morocco.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/3/35/Onion_mezgaldi_recipe.jpg
|description=An onion accompaniment from Morocco
|og:type=recipe
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{{recipesummary
{{recipesummary
|Servings = Serves 4
|TotalCalories = 419
|PortionCalories = 104
|DatePublished=19th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 3 hours, 45 minutes
  |TotalTime = 2 hours, 45 minutes
  |PrepTime = 2 hours 10 minutes
  |PrepTime = 2 hours 10 minutes
  |CookTime = 35 minutes
  |CookTime = 35 minutes
  |Image = [[Image:Onion mezgaldi recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Onion mezgaldi recipe.jpg|alt=Electus]]
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An [[Onion|onion]] [[Accompaniment|accompaniment]] from Morocco.
An [[Onion|onion]] [[Accompaniment|accompaniment]] from Morocco.
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 900 g [[Spanish]] [[Onions|onions]], sliced
| 900 g [[Spanish]] [[Onions|onions]], sliced
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| 2 tablespoons [[Sugar|sugar]]  
| 2 tablespoons [[Sugar|sugar]]  
| 2 sticks of [[Celery|celery]], halved lengthways
| 2 sticks of [[Celery|celery]], halved lengthways
}}
}}
===Method===
===Method===
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| In a bowl, mix together the [[Oil|oil]], [[Saffron|saffron]], [[Ginger|ginger]], [[Pepper|pepper]], half the [[Cinnamon|cinnamon]]  and half the [[Sugar|sugar]].  
| In a bowl, mix together the [[Oil|oil]], [[Saffron|saffron]], [[Ginger|ginger]], [[Pepper|pepper]], half the [[Cinnamon|cinnamon]]  and half the [[Sugar|sugar]].  
| Pour over [[Onions|onions]] and add enough water to cover. Mix well then set aside and [[Marinate|marinate]] for 2 hours.  
| Pour over [[Onions|onions]] and add enough water to cover. Mix well then set aside and [[Marinate|marinate]] for 2 hours.  
| Pre-heat the [[Oven|oven]] to 160° C (325° F - gas 3).  
| Preheat the [[Oven|oven]] to 160° C (325° F - gas 3).  
| Place the whole [[Celery|celery]] sticks crossways in the bottom of a greased, heatproof [[Baking|baking]] dish, then arrange [[Onions|onions]] in overlapping layers on top of the celery.  
| Place the whole [[Celery|celery]] sticks crossways in the bottom of a greased, heatproof [[Baking|baking]] dish, then arrange [[Onions|onions]] in overlapping layers on top of the celery.  
| Pour the [[Marinade|marinade]] over the [[Onions|onions]], sprinkle with the remaining [[Cinnamon|cinnamon]] and [[Sugar|sugar]], cover with [[Foil|foil]] and  [[Bake|bake]] for 20 minutes.
| Pour the [[Marinade|marinade]] over the [[Onions|onions]], sprinkle with the remaining [[Cinnamon|cinnamon]] and [[Sugar|sugar]], cover with [[Foil|foil]] and  [[Bake|bake]] for 20 minutes.
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===Variations===
===Variations===
I would be inclined to add some [[Garlic|garlic]] to it.
I would be inclined to add some [[Garlic|garlic]] to it.
{{RecipeLine}}
[[Category:Recipes|Onion mezgaldi]]
[[Category:Recipes|Onion mezgaldi]]
[[Category:Accompaniments|Onion mezgaldi]]
[[Category:Accompaniments|Onion mezgaldi]]
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[[Category:Vegan recipes]]
[[Category:Vegan recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:032020'>#onionmezgaldi #onions #saffron #cinnamon #foil #ginger #celery #accompaniment #ground #marinade #baking </code><!-- /footer_hashtags -->

Revision as of 15:52, 16 December 2014


This recipe needs advance preparation!

Onion mezgaldi
Electus
Servings:Serves 4
Calories per serving:104
Ready in:2 hours, 45 minutes
Prep. time:2 hours 10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

An onion accompaniment from Morocco.

Ingredients

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

Method

  1. Arrange the onions in layers in a large, shallow dish.
  2. In a bowl, mix together the oil, saffron, ginger, pepper, half the cinnamon and half the sugar.
  3. Pour over onions and add enough water to cover. Mix well then set aside and marinate for 2 hours.
  4. Preheat the oven to 160° C (325° F - gas 3).
  5. Place the whole celery sticks crossways in the bottom of a greased, heatproof baking dish, then arrange onions in overlapping layers on top of the celery.
  6. Pour the marinade over the onions, sprinkle with the remaining cinnamon and sugar, cover with foil and bake for 20 minutes.
  7. Increase the oven temperature to 230° C (450° F - gas 8).
  8. Once the temperature has been reached, remove the foil and return to the oven for 10-15 minutes until slightly caramelised and very tender. Serve hot.

Serving suggestions

A good accompaniment to fish. Also I would be happy to eat it by itself with some salad.

Variations

I would be inclined to add some garlic to it.

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#onionmezgaldi #onions #saffron #cinnamon #foil #ginger #celery #accompaniment #ground #marinade #baking

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