INGREDIENTS

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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