Tomatoes Stuffed with Lamb, Pine Nuts, and Mint
Appetizers • World
Description
Tomatoes stuffed with lamb, pine nuts, and mint
Ingredients
- Tomatoes 12 pieces
- Onion 1 head
- Rack of Lamb 25 oz
- Matzah ¾ cup
- Chopped Sage Leaves ½ cup
- Pistachios ¼ cup
- Egg white 1 piece
- Fresh Mint 2 tablespoons
- Salt 1½ teaspoons
- Ground Black Pepper 1 teaspoon
- Turmeric 1 teaspoon
Step-by-Step Guide
Step 1
Cut off the tops of the tomatoes (about a quarter) and scoop out the seeds and pulp with a spoon, being careful not to damage the skin. Place the tomatoes cut side down on a paper towel for 20 minutes to drain the juice.
Step 2
Preheat the oven to 355°F. Grease a rectangular baking dish with vegetable oil.
Step 3
In a large bowl, mix the ground lamb, finely chopped onion, crushed matzah, parsley, pine nuts, lightly beaten egg, finely chopped mint, salt, pepper, and turmeric. Mix well.
Step 4
Stuff the tomatoes tightly with the filling, making a small mound on top, and place them in the dish.
Step 5
Bake until cooked through for about 1 hour. Let sit for 10 minutes and serve warm.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!