Mezgaldi of onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spanish onions, sliced |
| ⅔ | cup | Olive oil |
| ¼ | teaspoon | Powdered saffron |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Black peppercorns, crushed |
| 4 | tablespoons | Cinnamon |
| 2 | tablespoons | Sugar |
| 2 | eaches | Celery stalks |
Directions
Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon & sugar. Pour over onions, add just enough water to cover. Mix well & let marinate for 2 hours.
Place celery stalks crossways in the bottom of a tagine or casserole.
This protects the onions from scorching. Arrange onions in overlapping layers & pour over marinade. Sprinkle with remaining cinnamon & sugar.
Cover tagine & cook at 325F for 30 to 40 minutes & then uncover & brown under a broiler just before serving. The onions should be lsightly caramelized & very tender.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 11-22-94