Main 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, amp; mashed
1 ts Salt
1/4 ts Pepper
1/4 ts Ground cuminseed
10 md Pitted prunes, cut lengthwise into halves
2 tb Corn oil

Cooking Preparation of the Recipe:

1. Make a 1/2-inch deep incision into side of each onion. Bring water amp; salt to a boil over moderate heat amp; drop in onions. Cook for 2 mins, turning them w/slotted spoon during that time. Remove onions amp; peel off each layer until you reach center. Set aside onion layers amp; centers.

2. Put beef into a bowl w/rice, salt, pepper, amp; cuminseed and mix well. Take 1 heaping ts beef mixture amp; half of 1 prune. Stuff 1 cooked onion layer amp; roll it up. Do this w/all stuffing amp; onion layers.

3. Oil a skillet amp; lay stuffed onions amp; 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, amp; 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 amp; cook, covered, over moderate heat for 1 hour. All liquid will evaporate amp; onions will be browned.

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