Tomatoes Stuffed With Lamb And Rice (Yemistes Domates Me Rizi)
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
47
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 cups
Onion (medium-diced)1 tsp
Garlic (minced)6 tbsps
White Rice (uncooked long-grain)450 g
Ground Lamb1 cup
Pine Nut (toasted)1 tsp
Kosher Salt1 cup
Water (for pan)Directions:
1
Preheat the oven to 375 degrees F
2
Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin
3
Reserve the pulp
4
In a medium saute pan, heat 1/4 cup of the olive oil over medium heat
5
Add the onion and saute until the onions are golden brown, about 5 minutes
6
Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes
7
Add the lamb, pine nuts, parsley, dill, salt, and pepper
8
Stir to combine and continue cooking until lamb is browned
9
Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil
10
Place in a 9-by 13-inch baking dish
11
Pour water in the bottom of the dish and bake for 1 hour
12
Serve warm