Osh Pyozee (Stuffed Onions)--The Platinum Recipes Collection

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Osh Pyozee (Stuffed Onions)

Categories: Groundmeat, Jewish, Afghan
Yield: 1 servings

ONIONS

2 lg (abt 1/4 lb ea) onions, -peeled
4 c Water
1 ts Salt

-STUFFING----

1/2 lb Ground beef
3 tb Raw rice, rinsed, cooked -until very -soft, drained, & mashed
1 ts Salt
1/4 ts Pepper
1/4 ts Ground cuminseed
10 md Pitted prunes, cut length- -wise into halves
2 tb 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 1/2-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 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 ts 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 top-of-the-stove 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 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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