posted by Mimi Hiller 04-27-100 4:14 PM
from Brian Mailman
Machshee Batzal
6 large onions, preferably Vadilia or other sweet onion)
boiling water
6 oz. minced lamb
3 tbsp. oil
2 tbsp. ground almonds
1 tsp. chopped parsley
pinch allspice
salt and pepper
3-4 tabsp. stock or water
1 tbsp. lemon juice
tomato sauce
2-3 tbsp. breadcrumbs or Panko (highly recommended)
Preheat oven to 350 degrees F.
Peel onions, drop whole into boiling salted water, and simmer until tender. Drain, leave to cool.
Heat two tbsp. oil, fry lamb until brown, add almonds, parsley, allspice, salt and pepper, stock, and lemon juice. Simmer on low heat for ten minutes. Cut onions into halves and separate layers.
Fill these onion shells with stuffing and put into lightly greased wide ovenproof caserole. Continue in layers of stuffed onions until all is used up.
Spoon tomato sauce over the top. Heat remaining tbsp. oil and fry breadcrumbs in it.
Scatter fried bread crumbs over the contents of the casserole. Bake uncovered in preheated 350 degree oven for 25 to 30 minutes.