Domates yemistes (stuffed tomatoes)
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Domates yemistes (stuffed tomatoes)
  Tomatoes    Greek  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17981. Report a problem with this recipe.
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      Title: Domates yemistes (stuffed tomatoes)
 Categories: Greek, Main dish
      Yield: 6 servings
     12    Firm, ripe tomatoes
           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, ground
    1/4 c  Dry white wine
    1/4 c  Water
      6 tb Raw long-grain white rice
           Tomato juice (if necessary)
           Freshly ground pepper
      2    Sprigs fresh mint or basil
      1 pn Grated nutmeg
  Wash the tomatoes, then turn each stem-side down, and with a sharp
  knife carefully cut the end now up to make an opening or "cap" being
  careful not to detach the cap entirely.  With a small spoon,
  carefully, without breaking the outer skin of the tomatoes, scoop the
  pulp into a bowl. Place the tomato shells in a baking-serving dish
  large enough to support them touching.  Sprinkle the inside of the
  shells with salt and sugar.
  Meanwhile, prepare the stuffing.  Heat the oil in a heavy skillet and
  add the onions.  Cook over moderate heat until soft and transparent,
  then add the garlic and parsley, and blend.  Add the meat, mashing
  with a fork, then add the wine and water, cover, and simmer for a few
  minutes.  Add the rice and tomato pulp and stir.  (Tomato juice may
  be added if necessary, since the mixture should provide enough liquid
  for the rice to absorb.) Cover the skillet and simmer about 7
  minutes, then add salt, pepper, mint or basil, and nutmeg.  Taste for
  seasoning. Remove from heat, and fill the tomatoes up about
  two-thirds of the way with the stuffing and liquid. Cover with tomato
  caps, brush with oil.  Bake in a moderate oven (350 F) until the rice
  is tender (approximately 50 minutes to 1 hour), basting inside the
  tomatoes with liquid released by them.  Serve warm.
  Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain
  white rice instead of the meat and rice in the above recipe,
  eliminate the wine, and include with the other seasonings a few
  tablespoons each of black raisins and 2 tablespoons pine nuts, if
  desired.  Rice in baked stuffed dishes takes much longer to cook then
  over a burner.  Stuffed green peppers, also popular in Greece, can be
  made the same way with an entirely different flavor.
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  Typed for you by Karen Mintzias

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Recipe ID 17981 (Apr 03, 2005)

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