Osh Pyozee (stuffed Onions) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
ONIONS
2 large: , (abt 1/4 lb ea) onions, peeled
4 cup: Water,
1 tsp: Salt,
STUFFING
1/2 lbs: Ground beef,
3 tbsp: Raw rice, rinsed, cooked until very soft, drained, & mashed
1 tsp: Salt,
1/4 tsp: Pepper,
1/4 tsp: Ground cuminseed,
10 medium: Pitted prunes, cut length- wise into halves
2 tbsp: Corn oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp