Lamb-Stuffed Tomatoes, Middle Eastern Style
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1 large egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 pounds ground lamb
- 1 teaspoon ground turmeric
- 1/2 cup chopped fresh parsley
- 1/4 cup pine nuts
- 2 tablespoons chopped fresh mint
- 1 large onion, chopped
- Carbohydrate 13 g(4%)
- Cholesterol 57 mg(19%)
- Fat 16 g(25%)
- Fiber 3 g(13%)
- Protein 13 g(25%)
- Saturated Fat 6 g(31%)
- Sodium 343 mg(14%)
- Calories 243
Preparation 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 oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish. Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature.
Preparation 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 oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish. Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature.
