Lamb-Stuffed Tomatoes, Middle Eastern Style

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

Ingredients

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

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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