Shezifim Memulaim

Prunes stuffed with veal, raisins and walnuts, an Israeli dish. This is one I haven't tried yet, but want to. Posted for my N*A*M*E--TAG Cookbook. I'm posting the original amount of salt, but my taste is for considerably less (I'd also use no-salt-added tomato sauce).

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  onion, chopped
• 2  tablespoons butter
• 3⁄4 lb  ground veal
• 1  cup  finely chopped walnuts
• 1⁄4 cup raisins, soaked 5 min in warm water and drained
• 2  teaspoons salt
•  pepper
• 30 -32  pitted prunes
• 1⁄4 cup tomato sauce
• 1  lemon, juice of
• 1⁄3 cup sugar

Directions

1. In skillet, saute onion in butter 5 minutes.
2. Combine veal through raisins with 1 tsp salt and pepper, mixing with hands, and roll into 30-32 1-inch balls.
3. Fill the cavity of each prune with a ball of stuffing and place in a baking dish.
4. Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes.
5. Bake 45 min at 350°F.