Welcome to Worldly Wednesdays where we will explore foods from every country on earth. We have decided to tackle this task by going alphabetically through a list found on a fantastic website called One World-Nations Online. According to OWNO “there are now 195 independent sovereign states in the world plus about 60 dependent areas, and five disputed territories”

We are committed to this project and want to include everyone. As our families pointed out, that will take about 260 weeks! We think it is a worthwhile venture in order to bring us closer together.

Alphabetically, our first country is a sovereign state and has been in the news quite a bit for us Americans. Afghanistan: a country torn by war for decades. It is a severely beautiful, mountainous, arid country that is land locked on the South/Central Asian continent.

It took a while to decide on the right dish to represent Afghanistan’s culture. It was sheer luck that we stumbled upon a dish called osh pyozee (stuffed onions). It just sounded delicious. This would be the representative meal. After a bit of research we discovered that osh pyozee is a meal made by Jews from Bukharan and Calcutta. The Afghan people also make this meal, putting their own touch on it.

In today’s environment it was important for us that this meal is both one savored by the Islamic Afghan people and by Jewish peoples. Today, September 28th, at sundown, Rosh Hashanah begins. Let us use this meal to reflect upon the fact that no matter what religion we have commonalities. Food truly does bridge the gaps of culture, politics and religion.

One World – Nations Online has been, so far, a holistic and philanthropic project, dedicated to art, culture, history, and the uniqueness of a nation and its people.

“Winner of the Babycakes giveaway is Macaroon number 77 in our comments list” Congrats Macaroon!

Osh Pyozee (Stuffed Onions)

2 large (abt 1/4 lb ea) onions, peeled
4 cup water
1 teaspoon salt

STUFFING
1/2 lb ground beef
3 tablespoon raw rice, rinsed, cooked until very; soft, drained, & mashed
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cuminseed
10 medium pitted prunes, cut length- wise int; o halves
2 tablespoon corn oil

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