Domates Yemistes ( Stuffed Tomatoes )
12 Firm, ripe tomatoes Salt Granulated sugar 3 tb Olive oil or butter 1 md Onion; finely chopped 2 Garlic cloves; chopped 1/4 c Chopped fresh parsley 1/2 lb Lean lamb or veal, grou...
Ingredients
- 12firm, ripe tomatoes
- 1md onion; finely chopped
- 2garlic cloves; chopped
- 1/4c chopped fresh parsley
- 1/2lblean lamb or veal, ground
- 1/4c dry white wine
- 1/4c water
- 6tb raw long-grain white rice
Directions
- 1
12 Firm, ripe tomatoes Salt Granulated sugar 3 tb Olive oil or butter 1 md Onion
- 2
finely chopped 2 Garlic cloves
- 3
chopped 1/4 c Chopped fresh parsley 1/2 lb Lean lamb or veal, ground 1/4 c Dry white wine 1/4 c Water 6 tb Raw long-grain white rice Tomato
- 4
With a small spoon, carefully, without breaking the outer skin of the tomatoes, scoop the pulp into a bowl
- 5
Place the tomato shells in a baking-serving dish large enough to support them touching
- 6
Sprinkle the inside of the shells with salt and sugar
- 7
Meanwhile, prepare the stuffing
- 8
Heat the oil in a heavy skillet and add the onions