Stuffed vegetables is a celebrated dish in Egypt.
Tomatoes have to handled carefully since they can become too soft and break up when served.
Preparation Time: 1.5 hours
1 kg. tomato.
3 tablespoons tomato past.
1 tablespoon margarine.
1/4 kg minced meat.
2 cups rice.
1 onions, finely chopped.
1 cup parsley ,finely chopped.
1 teaspoon mint ,dried and ground.
1/2 kg tomato.
2 tablespoons margarine.
salt, pepper & spices.
Preparing the stuffing:
In a bowl mix minced meat, salt, pepper and tomato chopped in small pieces.
Wash rice well, drain and add to bowl.
Stir to mix all ingredients well.
Also add parsley, spices and margarine.
Preparing and Stuffing tomato:
Wash tomatos and cut their tops.
Remove the insides of tomatoes.
Put 1-2 tablespoons of stuffing, don't fill the whole vegetable with stuffing to give space for rice to expand during cooking.
Cover the tomatoes with it's top you chopped off.
In a large pan arrange stuffed tomatoes in a standing position with their tops facing upwards.
Dissolve tomato paste and salt in 2 cups warm water and add to vegetables.
Cover the pan and cook over medium heat until rice and vegetables are done. You can add boiling water if needed.
Arrange stuffed tomatoes in a serving platter.