INGREDIENTS

INSTRUCTIONS

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.  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. 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. 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.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 781
Calories From Fat: 449
Total Fat: 48.7g
Cholesterol: 170.1mg
Sodium: 2567.2mg
Potassium: 1079mg
Carbohydrates: 40.9g
Fiber: 5g
Sugar: 4.9g
Protein: 44.8g