Name: Osh Pyozee (Stuffed Onions)
Ingredients: 2 lg (abt 1/4 lb ea) onions; peeled; 4 c Water; 1 ts Salt; 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

There can be few more alarming sights than the sight of what we would be were we left to ourselves, of what we are by nature in and of ourselves. It is a sight which few of us are able to bear for any length of time. That is why such experiences are usually brief, pointed but not prolonged. God shows us enough to make us see our need, to break down any illusions we may have had about ourselves. Like a skilled surgeon His knife work is fast, accurate and clean.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Afghan	Afghan	1	servings

INGREDIENTS

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

INSTRUCTIONS

ONIONS
STUFFING
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.
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 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 14
1/2    Fat; 0 Other Carbohydrates
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