Text 9868, 64 rader
Skriven 2011-04-23 06:10:00 av DAVE DRUM (1:123/140)
Ärende: DP 338
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Osh Pyozee (Stuffed Onions)
 Categories: Groundmeat, Jewish, Afghan
      Yield: 1 Servings
 
MMMMM---------------------------ONIONS--------------------------------
      2 lg (abt 1/4 lb ea) onions,
           -peeled
      4 c  Water
      1 ts Salt

MMMMM--------------------------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.
  
  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
 
MMMMM

... I'm so old that whenever I eat out, they ask me for the money up front.
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