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Basai Badawi (Onions with Lentils Nuts and Fruit)















Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium


4 large onions
½ cup lentils
red, cooked
¾ cup yogurt, plain
2 tablespoons dates
stoned, finely chopped
2 tablespoons walnuts
1 tablespoon raisins, seedless
or sultanas
2 tablespoons bread crumbs
1 bunch parsley leaves
fresh, chopped
1 x salt and black pepper
to taste


This is a vegetarian version of a Bedouin dish.

If you serve it with rice, try adding saffron or tumeric to the rice before cooking.

It adds a distinctive flavor as well as color, creating 'red' rice.

Peel the onions and place them in a large pan of boiling water.

Reduce the heat and let them simmer for 15 to 20 minutes, covered, until they are fairly tender.

When they are ready, take them out and set aside to cool.

Now remove the centre section of each onion, to leave a shell about ¾ inch thick.

In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.

Fill the onions with this mixture.

Keep any that remains and mix it with the chopped discarded onion centres.

Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.

Garnish with parsley ands serve with bulgur or 'red' rice (see note above).


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 23516% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 62mg 3%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 45%
Sugars g
Protein 23g
Vitamin A 26% Vitamin C 54%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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