Stuffed tomatoes

Stuffed tomatoes

By
From
Cooking from memory
Serves
10
Photographer
Mark Roper

Stuffed vegetables are a common side dish served at Iraqi banquets.

Ingredients

Quantity Ingredient
10 firm tomatoes
3 tablespoon plain flour
1 egg, beaten
2 tablespoons olive oil

Sauce

Quantity Ingredient
1/2 tablespoon sugar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground black pepper

Filling

Quantity Ingredient
500g minced lamb
1 large onion, finely chopped
2 cups continental parsley, finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Method

  1. Cut the tops off the tomatoes and scoop out the flesh. Chop the tops and flesh.
  2. To make the sauce, blend the chopped tomatoes in a food processor with the sugar, lemon juice, salt and pepper. Set aside.
  3. To make the filling, mix the lamb, onion, parsley, turmeric, salt and pepper.
  4. Stuff the tomato cavities with the filling, and coat the upper half of the tomatoes first with flour and then with egg.
  5. Heat the oil in a deep frying pan and fry the tomatoes, face down, on a low heat for 5 minutes. Transfer the tomatoes to a saucepan and spoon the sauce around the stuffed tomatoes. Cover and simmer on a low heat for half an hour.
Tags:
Jewish
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