Lamb-Stuffed Tomatoes, Middle Eastern Style

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

Ingredients

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

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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