Recipe - Domates Yemistes Me Rizi (Baked Tomatoes Stuffed (See Dir

1 One fourth cup Water
One half cup Rice; long/medium grain
;uncooked
6 Tomato; firm, ripe, each
;about 3 inches in diameter
2 teaspoon Salt
6 tablespoon Olive oil
One half cup Onion; finely chopped
Three fourths cup Tomato puree; canned
One half cup Parsley; finely chopped,
;prefer flat leaf parsley
2 tablespoon Mint, fresh; finely cut or
;1 tablespoons dried mint
2 teaspoon Garlic; finely chopped
One fourth teaspoon Oregano; crumbled
Black pepper; freshly ground

Name; Baked Tomatoes Stuffed with Rice

In a small saucepan, bring 1 cup of water to a boil over high heat. Pour
in the rice in a slow thin stream, stir once or twice, and cook briskly
uncovered for 8 minutes, or until the rice is softened but still somewhat
resistant to the bite. Drain the rice in a sieve and set aside.
Cut a One fourth inch slice off the stem ends of the tomatoes and set aside.
With a spoon, hollow out the tomatoes, remove the inner pulp and discard
the seeds. Chop the pulp and set it aside. Sprinkle the tomato cavities
with 1 teaspoon of salt and turn them upside down on paper towels to drain.
Preheat the oven to 350 degrees (F). Make the stuffing in the following
fashion: In a heavy 10 to 12 inch skillet, heat the oil over moderate heat
until a light haze forms above it. Add the onions and, stirring
frequently, cook for 5 minutes, or until they are soft and transparent but
not brown. Stir in the rice, tomato pulp, « cup of the tomato puree, the
parsley, mint, garlic, oregano, the remaining teaspoon of salt and a few
grindings of pepper. Stirring constantly, cook briskly until most of the
liquid in the pan evaporates and the mixture is thick enough to hold ts
shape almost solidly in the spoon.
Arrange the tomatoes, cut side up, in a baking dish large enough to hold
them side by side. Fill the tomatoes with the stuffing, packing it in
firmly, and cover each tomato with its reserved top. Combine the remaining
One fourth of tomato puree with the remaining One fourth cup of water and pour the
mixture around the tomatoes. Bake uncovered in the middle of the oven for
20 minutes, basting the tomatoes once or twice with the cooking liquid.
Cool to room temperature and serve the tomatoes directly from the baking
dish.
Source: Time Life Series: Middle Eastern Cooking "crica 69"

MMed by: earl.cravens@salata.com
Posted to recipeludigest by GramWag GramWag@aol.com on Mar 18, 1998