Kurdish Stuffed Tomatos

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READY IN: 3hrs
SERVES: 10
YIELD: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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