Mezgaldi of Onions

Name: Mezgaldi of Onions
Cuisine: Moroccan
Ingredients: ¼ teaspoon powdered saffron; 150 ml/¼ pint/⅔ cup olive oil; 1 teaspoon crushed black pepper; 1 teaspoon powdered ginger; 2 tablespoons sugar; 4 tablespoons powdered cinnamon; 2 celery stalks; 900 g/2 lb Spanish onions, peeled and sliced (6½ cups peeled and sliced Spanish onions); 900 g/2 lb Spanish onions, peeled and sliced (6½ cups peeled and sliced Spanish onions)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

900 g/2 lb Spanish onions, peeled and sliced (6½ cups peeled and sliced Spanish onions

Africa
Morocco
Starter
Vegan
Gluten-free

Method

Arrange onions in layers in a large shallow bowl.
Combine olive oil, saffron, ginger, pepper and half the powdered cinnamon and sugar in another bowl. Pour over onions, then add just enough water to cover the onions. Mix well, and leave onions to marinate in this mixture for 2 hours.
When ready to cook, place the celery stalks crossways on the bottom