Kurdish Stuffed Tomatos Recipes

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

KURDISH STUFFED TOMATOS

Steps:

• Soak the rice in hot water for at least an hour.
• Slice the top of the tomatoes and keep it aside for covering later.
• Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup.
• Fry the onion until golden and let it cool off
• Add all ingredients except the lemon juice and the tomato paste.
• Stuff the tomatoes with the mix and put the slice from earlier on top
• Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall
• In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom.
• Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour.
• You may use other vegetables to suff such as small eggplants, onions, zucchini etc.
• The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.