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  Home » Afghan » Osh pyozee (stuffed onions)
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Osh pyozee (stuffed onions)
  Category: Afghan
  Author: PhardicCooking
  Date Posted: 7/14/2002
  Hits: 1,474
  Rating:  (2.9) votes 117
  Rate this recipe
Ingredients
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
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.

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