🫙 From the Spice Rack
Tomates Yemistes (Stuffed Tomatoes)
Sugar Salt Freshly ground pepper 1 lg Onion; chopped 1/4 c Pine nuts (optional) 1 1/2 c Short grain rice 1/2 c Currants 1 1/2 c Hot water 2 tb Ch...
maineasy
Ingredients6 items
Ingredients
- 1/4cup pine nuts (optional)
- 11/2 c short grain rice
- 1/2cup currants
- 11/2 c hot water
- 2tbsp chopped parsley
- 2tbsp chopped mint
Directions
- 1
Karen Mintzias 12 md Ripe tomatoes Sugar Salt Freshly ground pepper 1 lg Onion
- 2
chopped 1/4 c Pine nuts (optional) 1 1/2 c Short grain rice 1/2 c Currants 1 1/2 c Hot water 2 tb Chopped parsley 2 tb Chopped mint Water or
- 3
Scoop pulp and sprinkle cavities with a little sugar
- 4
Keep aside
- 5
Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer until soft
- 6
Press through a sieve and reserve pulp
- 7
Gently fry onion in half of the oil until transparent
- 8
Add pine nuts (if used) and cook for further 5 minutes