Lamb-Stuffed Tomatoes, Middle Eastern Style

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

Ingredients

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

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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