Tomatoes Stuffed with Spiced Lamb and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My husband, Andreas, is from Crete, writes Yolanda Paterakis, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story always best when you put your heart into it. Ingredients:
8 large firm tomatoes (each 3 to 3 1/2 inches in diameter) |
2 tablespoons (1/4 stick) butter |
1 large onion, chopped |
1 pound ground lamb |
1/2 cup dry red wine |
1/4 cup chopped fresh mint |
4 tablespoons chopped fresh parsley |
1/4 teaspoon ground cinnamon |
3/4 cup cooked long-grain white rice (about 1/4 cup uncooked) |
1/4 cup plain dry breadcrumbs |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
2. Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
3. Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
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