Lebanese Stuffed Tomatoes (Banadoura Mahshi).  Stuffed vegetables are usually served with the main meal  and are very popular in the Lebanon.

IngredientsLebanese Stuffed Tomatoes (Banadoura Mahshi)

4 large, ripe tomatoes (*)
1/2 pound lean ground lamb or beef
1/4 cup pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cumin
1, 14 1/2 ounces, can crushed tomatoes
2/3 cup water

* The filling used in this recipe can also be used to stuff courgette or aubergine. Replace the meat with about 1 cup cooked rice for a vegetarian option.

Method

Preheat oven to 350 degrees F. Grease a 9 x 9 inch baking dish.

Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp and place the tomatoes in baking dish.

In a large frying pan, cook the meat over medium-high meat until brown, stirring to break into small pieces.

Remove meat from the pant with a slotted spoon and place in a medium bowl.  Save the fat.

Add the pine nuts to the fat from the meat and saute over medium-high heat 2 to 3 minutes, or until lightly browned.
Remove pine nuts from skillet with a slotted spoon and stir into browned meat.

Add the spices and mix well.
Place pulp from tomatoes in a fine sieve and place sieve over the bowl containing the meat mixture. With the back of a spoon, force pulp through sieve into the bowl.

Spoon meat mixture into hollowed-out tomatoes. Replace tops on tomatoes.
Pour crushed tomatoes over tops of stuffed tomatoes. Add 2/3 cup water to bottom of baking dish.
Bake uncovered for 20 to 30 minutes.

Serve hot with a green salad

 

 

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{April 13, 2012} {Tags: , , , }