Description Edit

Ingredients Edit


  • 2 large (about 1/4 lb each) onions, peeled
  • 4 cups of water
  • 1 tablespoons of salt


  • 1/2 lb Ground Beef
  • 3 tablespoons of Raw rice, rinsed, cooked until very soft, drained, & mashed
  • 1 tablespoons of salt
  • 1/4 tablespoons of pepper
  • 1/4 tablespoons of Ground cuminseed
  • 10 md Pitted prunes, cut lengthwise into halves
  • 2 tablespoons of corn oil

Directions Edit

  1. The Afghan has a stuffing sweetened with prunes & cooked slowly - quite different from the others. The Afghans believe that onions are effective for strengthening the teeth.
  2. 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.
  3. 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.
  4. 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 with other dishes.

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