 |
| Ready to serve |
Ingredients:
10-12 large Roma tomatoes
1 medium red onion, finely minced
2-3 cloves garlic, finely minced
Olive oil
½ pound ground lean beef or lamb
¼ cup Italian flat-leaf parsley, finely minced
¼ cup medium-sized bulgur (found in Middle Eastern
markets)
1 tablespoon tomato paste
1 teaspoon each dried basil, dried thyme, sea salt and
finely chopped lemon zest
½ teaspoon each black pepper, red pepper flakes and
paprika or Aleppo pepper
Dash of cinnamon or allspice
¾ cup crumbled feta and kasseri cheese, combined
Chopped fresh mint or dried mint for garnish
Marinara or tomato sauce
Parmesan cheese
Juice of one lemon
Directions:
1. Wash the tomatoes, cut in half lengthwise, scoop out
and reserve pulp and discard seeds. Chop reserved pulp and set aside.
2. Sauté onion with the garlic in a few tablespoons of
olive oil until the onions are translucent. Add beef or lamb and brown the
meat; drain.
3. Add the parsley, bulgur, tomato paste, spices and
tomato pulp and heat through, stirring, for about 5-10 minutes until bubbly.
Remove from heat and stir in the Feta and Kasseri cheeses, to taste. Let cool for
about 5 minutes.
 |
| Tomatoes stuffed and ready to bake |
4. Using a tablespoon, spoon some meat mixture into each
tomato shell. Place stuffed shells on a cookie sheet or in a large greased
casserole dish. Top each tomato with a tablespoon or two of marinara or tomato
sauce and bake, uncovered, in a preheated 350-degree oven for about 30-35
minutes, or until heated through and sauce is bubbly. (Check occasionally and
spoon more sauce over tomatoes as they are cooking, if desired.)
5. Remove from oven, top with a sprinkle of Parmesan
cheese and fresh or dried mint and drizzle with lemon juice and olive oil.
Place on a serving platter with a small bowl of marinara sauce and small slices
of garlic or cheese toast. Serve hot or cold.
— Recipe from Christine Vartanian Datian, Las Vegas
Posted December 9, 2014, From the Las Vegas Review
Journal
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