Kurdish Stuffed Tomatos

Time

Prep 90 min · Cook 90 min · 180 min total

Difficulty

hard

1. 1

   Soak the rice in hot water for at least an hour. Slice the top of the tomatoes and keep it aside for covering later.

2. 2

   Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup. Fry the onion until golden and let it cool off.

3. 3

   Add all ingredients except the lemon juice and the tomato paste. Stuff the tomatoes with the mix and put the slice from earlier on top.

4. 4

   Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall. In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom.

5. 5

   Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour.

   5 min
6. 6

   You may use other vegetables to suff such as small eggplants, onions, zucchini etc. The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.