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Oignons farcis from The Book of Jewish Food: An Odyssey from Samarkand to New York, with More Than 800 Ashkenazi and Sephardi Recipes by Claudia Roden

  • ground allspice
  • ground beef
  • ground cinnamon
  • parsley
  • tamarind paste

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Notes about this recipe

  • Bloominanglophile on January 10, 2015

    I was a bit skeptical about this recipe, due to the tamarind paste "sauce" and the caramelized sugar on top (sounds like a dessert instead of a savory dish), but I was surprised that these didn't take away from the dish's savoriness. Unfortunately, the 45-60 minute cook time resulted in hard, onion-covered pellets. Be sure to barely simmer these, and I would recommend reducing the cook time (maybe 30 min)?!?

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