Lamb-Stuffed Tomatoes, Middle Eastern Style

Lamb-Stuffed Tomatoes, Middle Eastern Style
Photo by Julie Dennis

Ingredients

  • 1 large egg
  • 2 tablespoons fresh mint
  • 1 ½ pounds ground lamb
  • 1 large onion
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons salt
  • 12 8-ounce tomatoes
  • + 4 more ingredients
    • ¼ cup pine nuts
    • ½ cup fresh parsley
    • 1 teaspoon ground turmeric
    • ¾ cup unsalted matzo meal

Stand tomatoes on stem ends. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes. Sprinkle insides of tomatoes lightly with salt. Place tomatoes, cut side down, on paper towels and drain 20 minutes. Preheat oven to 350°F. Lightly ...

View full recipe at Epicurious

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