Ingredients:
6 ripe tomatoes
1 cup chopped onions
2 tbsp olive oil
1 tsp sugar
⅓ cup raw white rice
1 lb ground lamb or beef
⅛ tsp nutmeg
¼ tsp cinnamon
1 small garlic clove, crushed
1 tbsp parsley (finely chopped)
1 tsp mint
¼ cup pine nuts
1 tsp salt
¼ tsp pepper
¼ cup fine dry bread crumbs
Directions:
- Preheat oven to 375 degrees.
- Cut tomatoes and remove insides. Chop up pulp from insides.
- Put the tomatoes in pan.
- Cook the onions with 2 tbsp oil.
- Add the sugar, rice, lamb, spices, herbs, chopped tomato pulp, pine nuts, salt and the pepper. Heat the mix until it starts to boil.
- Cover and simmer for 30 minutes. Take out fat if there is any.
- Fill tomatoes with the stuffing ¾ full.
- Mix the bread crumbs with some olive oil and sprinkle on top of rice mix.
- Bake for 20 to 25 minutes until tender and stuffing is bubbly.