Yemistes Domates Me Rizi

Tomatoes stuffed with lamb and rice. Posted for ZWT II '06

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

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. Reserve the pulp.
3. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat.
4. Add the onion and saute until the onions are golden brown, about 5 minutes.
5. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes.
6. Add the lamb, pine nuts, parsley, dill, salt, and pepper.
7. Stir to combine and continue cooking until lamb is browned.
8. Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil.
9. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour.
10. Serve warm.