Name: Mezgaldi of Onions
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: ¼ teaspoon powdered saffron; 1 teaspoon powdered ginger; 1 teaspoon crushed black pepper; 900 g/2 lb Spanish onions, peeled and sliced (6½ cups peeled and sliced Spanish onions); 150 ml/¼ pint/⅔ cup olive oil; 4 tablespoons powdered cinnamon; 2 tablespoons sugar; 2 celery stalks

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

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

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Mezgaldi of Onions

Ingredients

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