Mezgaldi Of Onions
Ingredients
2 lb spanish onions,sliced
2/3 c olive oil
1/4 t powdered saffron
1 t ginger
1 t black peppercorns,crushed
4 T cinnamon
2 T sugar
2 celery stalks
Cooking Instructions
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 slightly caramelized & very tender.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)