Yemistes Domates Me Rizi Recipe
It is nearing the end of tomato season her and I am taking advantage of those last gorgeous juicy heirlooms. I picked some Caspian Pink tomatoes and decided to make Stuffed Tomatoes ( Yemistes Domates me Rizi). Sometimes I use feta in them but we prefer the hard cheese Kasseri or Mythira for stuffed veggies.
These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil for a simple salad. For a sauce, mix plain Greek (Fage)yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate. Place stuffed tomatoes on this pool of yogurt.
Ingredients
| Ripe beefsteak tomatoes | 6 (other veggies like peppers) | |
| Extra virgin olive oil | 16 Teaspoon | |
| Medium diced onion | 2 Cup (32 tbs) (1 medium onion) | |
| Minced garlic | 1 1⁄2 Teaspoon (2 large garlic cloves) | |
| Uncooked long grain white rice/Brown rice or even quinoa | 6 Tablespoon | |
| Lean ground lamb | 1⁄2 Pound (could subsitute with veggies like zucchini if veg) | |
| Finely chopped fresh italian flat leaf parsley | 2 Tablespoon | |
| Toasted pine nuts | 1⁄4 Cup (4 tbs) | |
| Finely chopped | Bag (0 kg), tablespoon | |
| Vegeta/1/2 teaspoon salt | 1 Teaspoon | |
| Smoked paprika | 1⁄2 Teaspoon | |
| Finely ground fresh black pepper | 1⁄2 Teaspoon | |
| Grated kasseri cheese | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 442 Calories from Fat 281
% Daily Value*
Total Fat 31 g47.2%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 39.7 mg13.2%
Sodium 183.1 mg7.6%
Total Carbohydrates 27 g8.9%
Dietary Fiber 3.5 g14.2%
Sugars 6.9 g
Protein 15 g30.3%
Vitamin A 32.6% Vitamin C 47.9%
Calcium 26.4% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2-inch thick skin. Reserve the pulp.
Preheat the oven to 375 degrees.
In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden
brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, Vegeta/salt, paprika and pepper.
Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch
baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
These are wonderful hot or cold.
Preheat the oven to 375 degrees.
In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden
brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, Vegeta/salt, paprika and pepper.
Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch
baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
These are wonderful hot or cold.
Comments
Comments: 3 |
Add a Comment
MasalaMonsoon says :
This sounds wonderful and I must try it before the tomatoes are over.
Posted on: 16 October 2007 - 4:58pm
shantihhh says :
It is terrific I must admit. You can jazz up with chiles. I usually use hot smoked paprika mixed with the sweet smoked paprika and use more. I sometimes add kashmiri Mirch a favourie flavour of mine.
Shanti/Mary-Anne
Posted on: 16 October 2007 - 2:46pm
Chef
