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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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.
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