Tomatoes Stuffed With Lamb And Rice Yemistes Domates Me Rizi Recipes

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YEMISTES DOMATES ME RIZI



Yemistes Domates Me Rizi image

Make and share this Yemistes Domates Me Rizi recipe from Food.com.

Provided by Cynna

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

6 beefsteak tomatoes
1/4 cup extra virgin olive oil, plus
4 tablespoons extra virgin olive oil
2 cups onions, diced
1 teaspoon garlic, minced
6 tablespoons long-grain white rice, uncooked
1/2 lb ground lamb
1/4 cup pine nuts, toasted
2 tablespoons fresh parsley leaves, finely chopped
1 tablespoon fresh dill leaves, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper, fresh ground is best
1/2 cup kasseri cheese, grated
1 cup water, for pan

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp.
  • In a medium saute pan, heat 1/4 cup of the olive oil over medium heat.
  • Add the onion and saute until the onions are golden brown, about 5 minutes.
  • Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes.
  • Add the lamb, pine nuts, parsley, dill, salt, and pepper.
  • Stir to combine and continue cooking until lamb is browned.
  • Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil.
  • Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour.
  • Serve warm.

Nutrition Facts : Calories 390.8, Fat 31.1, SaturatedFat 6.7, Cholesterol 27.6, Sodium 105.4, Carbohydrate 20.3, Fiber 2.6, Sugar 5.8, Protein 9.5

TOMATOES STUFFED WITH RICE: YEMISTES DOMATES ME RIZI



Tomatoes Stuffed with Rice: Yemistes Domates me Rizi image

Provided by Cat Cora

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

6 ripe beefsteak tomatoes, seeded
2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
6 tablespoons raw rice
1/4 cup olive oil, plus 4 teaspoons
Salt and freshly ground black pepper
1 bunch parsley leaves, chopped
1/4 cup pine nuts, toasted
1/4 cup chopped fresh mint leaves
1 cup grated Kasseri

Steps:

  • Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
  • Preheat oven to 375 degrees F.
  • In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
  • Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.

GREEK STUFFED TOMATOES WITH RICE OR DOMATES YEMISTES



Greek Stuffed Tomatoes With Rice or Domates Yemistes image

This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!

Provided by hollygollygee

Categories     Lunch/Snacks

Time 1h5m

Yield 10 tomatoes

Number Of Ingredients 13

10 medium tomatoes
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 cup rice
salt
pepper
1 1/2 cups olive oil
2 onions, grated
1 garlic clove
1 teaspoon oregano
2 tablespoons tomato paste
sugar
1/2 cup white wine

Steps:

  • Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
  • **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.

Nutrition Facts : Calories 401.3, Fat 32.8, SaturatedFat 4.6, Sodium 34.1, Carbohydrate 23.6, Fiber 2.2, Sugar 4.7, Protein 2.8

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