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Osh Pyozee (Stuffed Onions) Recipe

by Global Cookbook

Ingredients

2 lrg (abt 1/4 lb ea) onions, peeled 4 c. Water 1 tsp Salt 1/2 lb Grnd beef 3 Tbsp. Raw rice, rinsed, cooked till very soft, liquid removed, & mashed

1 tsp Salt 1/4 tsp Pepper 1/4 tsp Grnd cuminseed 10 med Pitted prunes, cut length- wise into halves 2 Tbsp. Corn oil

Directions

1. 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 which onions are effective for strengthening the teeth. I can't dispute this, but the stuffed onions in which case will provide 2 reasons for preparation, the excellence of the flavor & as a health inducement.
2. Make a 1/2-inch 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 which time. Remove onions & peel off each layer till you reach center. Set aside onion layers & centers.
3. Put beef into a bowl w/rice, salt, pepper, & cuminseed and mix well. Take 1 heaping ts beef mix & half of 1 prune. Stuff 1 cooked onion layer & roll it up. Do this w/all stuffing & onion layers.
4. Oil a skillet & lay stuffed onions & centers in it, cover, and cook over very low heat for 2 hrs. The onions will become quite dark but not, of course, burned. This is top-of-the-stove cooking.
5. Another method is to put stuffed onions into a baking dish, cover tightly, & bake in preheated, 250f. oven for 2 hours. Serve hot.
6. Serves 6 w/other dishes.
7. NOTE: It is also possible to accelerate cooking time. Add in 1/2 c water to skillet & cook, covered, over moderate heat for 1 hour. All liquid will evaporate & onions will be browned.

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