Recipe - Osh Pyozee (Stuffed Onions)

ONIONS
2 lg (abt One fourth pound ea) onions;
peeled
4 cup Water
1 teaspoon Salt

STUFFING
One half pound Ground beef
3 tablespoon Raw rice; rinsed, cooked
; until very soft,
; drained, & mashed
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Ground cuminseed
10 md Pitted prunes; cut length
wise
; into halves
2 tablespoon Corn oil

The Bukharan & Calcutta Jews stuff onions each w/their own preferred &
native seasonings. The Afghan has a stuffing sweetened w/prunes & cooked
slowly quite different from the others. The Afghans believe that onions
are effective for strengthening the teeth. I cannot dispute this, but the
stuffed onions in that case will provide 2 reasons for preparation, the
excellence of the flavor & as a health inducement.

1. Make a 1/2inch deep incision into side of each onion. Bring water &
salt to a boil over moderate heat & drop in onions. Cook for 2 mins,
turning them w/slotted spoon during that time. Remove onions & peel off
each layer until you reach center. Set aside onion layers & centers.

2. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well.
Take 1 heaping teaspoon beef mixture & half of 1 prune. Stuff 1 cooked onion
layer & roll it up. Do this w/all stuffing & onion layers.

3. Oil a skillet & lay stuffed onions & centers in it, cover, and cook over
very low heat for 2 hours. The onions will become quite dark but not, of
course, burned. This is topofthestove cooking.

Another method is to put stuffed onions into a baking dish, cover tightly,
& bake in preheated, 250f. oven for 2 hrs. Serve warm. Serves 6 w/other
dishes.

NOTE: It is also possible to accelerate cooking time. Add One half cup water to
skillet & cook, covered, over moderate heat for 1 hour. All liquid will
evaporate & onions will be browned.

Recipe: "Sephardic Cooking" by Copeland Mark 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. David Pileggi

Per serving: 946 Calories (kcal); 88g Total Fat; (83% calories from fat);
38g Protein; trace Carbohydrate; 193mg Cholesterol; 4446mg Sodium Food
Exchanges: 0 Grain(Starch); 5 One half Lean Meat; 0 Vegetable; 0 Fruit; 14
One half Fat; 0 Other Carbohydrates

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