Lamb-Stuffed Tomatoes, Middle Eastern Style

Ingredients

• 12 8-ounce tomatoes
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 2 tablespoons fresh mint
• ¾ cup unsalted matzo meal
• 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 ...

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