| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 6g | 32g |
| sugars | fibre | protein | salt |
| 5g | 4g | 20g | 0.63g |
(Note: Nutritional values are estimated based on ingredient list and portion size.)
Why I Love Egyptian Stuffed Tomatoes
I’ve always held a special place in my cooking heart for the ancient gastronomy of Egypt and its unique take on comfort food. Today, we’re diving into a delightful Egyptian recipe known as Stuffed Tomatoes. They provide a fantastic spin on the familiar and beloved stuffed vegetable recipes.
A Journey of Flavor
The Stuffed Tomato recipe offers an exciting journey of aromatic spices, from cumin to coriander – and even a hint of cinnamon! Just as you would expect, these stuffed tomatoes are heart-warming with their earthy tones and vibrant flavors, akin to the heartland casseroles and stews of my Midwestern hometown. Enjoying them is akin to a journey, with each bite taking you further on an exotic culinary expedition.
This dish was partially inspired by renowned chef Yotam Ottolenghi, who championed Middle Eastern cuisines. His twist on Mediterranean dishes often guides my exploration of these foreign flavors.
A Dish in Good Company
What’s more, these Egyptian Stuffed Tomatoes can be paired wonderfully with a variety of other dishes. To achieve a complete dining experience, this dish goes hand in hand with a simple, fresh Mediterranean salad or some grilled seafood. If you’d prefer to keep the menu purely Egyptian, you might want to consider pairing it with a serving of traditional kushari or a lip-smacking bowl of mulukhiyah.
Whether you’re hosting a family reunion or preparing for a Sunday church lunch, these Stuffed Tomatoes are sure to wow your guests with their heartwarming flavors and delightful textures. Much like the wholesome, handpicked, farm-fresh produce of Nebraska, this recipe truly comes to life with quality ingredients. From the hearty beef filling to the fragrant rice and spice mix, every element in this dish tells a story of comfort, freshness, and passion for food.
What You’ll Need
- 6 large tomatoes
- 1 cup of long-grain white rice, rinsed and drained
- 1 pound of ground beef
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of tomato paste
- 1/4 cup of pine nuts
- 1/4 cup of fresh parsley, finely chopped
- 2 tablespoons of fresh mint, finely chopped
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1/2 cup of water
- 1/4 cup of lemon juice
Method
Step One
Before you start, make sure you preheat your oven to 375 degrees Fahrenheit. Cut the tops off the tomatoes and scoop out the insides, leaving the walls intact. Also, keep the tops for later. Chop the tomato insides and set them aside.
Step Two
Heat the oil in a large pan over medium heat. Add the onion and garlic and sauté until they become fragrant and soften a bit. Next, add the ground beef to the pan and break it up with a spatula as you stir. Keep stirring until the beef is well cooked.
Step Three
Now it’s time to spice things up. Add the cumin, coriander, paprika, cinnamon, black pepper, and cayenne pepper into the pan along with the tomato paste. Stir everything well until it’s evenly combined.
Step Four
Add the rinsed and drained rice to the pan together with the chopped tomato insides. Keep stirring until all the ingredients are well mixed. Next, pour in the water and turn the heat down to low. Cover the pan and let it simmer for approximately 20 minutes, until the rice is thoroughly cooked.
Step Five
While the stuffing is cooking, toast the pine nuts in a dry pan over medium heat for a few minutes, shaking the pan occasionally until they turn golden brown. Be careful not to overtoast them, as they can easily burn.
Step Six
Once the stuffing is ready, mix in the toasted pine nuts, chopped parsley and mint. Spoon this mixture into the hollowed tomatoes. Be sure to pack it in tightly, then put the tomato tops back on to cover the stuffing.
Step Seven
Place the stuffed tomatoes in a baking dish, drizzle them with lemon juice and a sprinkle of salt. Bake in the preheated oven for approximately 30 minutes, or until the tomatoes are soft and slightly browned on the outside.
Step Eight
Once they are cooked to your liking, remove the stuffed tomatoes from the oven and allow to cool slightly before serving. Enjoy!
