Lamb-Stuffed Tomatoes, Middle Eastern Style

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

Ingredients

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

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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