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Lebanese stuffed tomatoes
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate stuffed tomatoes with aromatic Middle Eastern spiced mince from MasterFoodsâ“.
Ingredients:
  • 8 medium or large, ripe tomatoes
  • 1/2 kg minced lamb
  • 1 large onion finally chopped
  • 50g pine nuts
  • 2.40 gm sea salt
  • 1/4 tsp pepper
  • 1 tsp of MasterFoodsⓇ Allspice
  • 2.50 gm MasterFoodsⓇ Cinnamon
  • 1 can organic tomatoes
  • 100ml chicken stock
  • 50g butter
Instructions:
  • Preheat the oven to 180°C. Remove the tops of the tomatoes and use a large spoon to gently scoop out the insides, saving the tops and pulp. Arrange the hollowed tomatoes in a baking dish, ensuring they all fit nicely.
  • In a large frying pan, sauté the onions over medium heat until translucent, then add the minced lamb and increase the heat to medium-high until browned, using a fork to break up the pieces while stirring.
  • After cooking the lamb for a maximum of 10 minutes, add allspice, cinnamon, salt, and pepper. Stir well and cook for an additional minute. In a separate pan, cook the pine nuts in butter until golden brown. Pour the nuts and butter into the lamb mixture, stir well, and then remove from heat.
  • Combine the reserved pulp and tomatoes from the tin (without the liquid) in a food processor. Strain the mixture through a fine sieve, then spread the pulp evenly in the baking dish with the chicken stock. Return the tomatoes to the dish, ensuring they are covered by 1/3 with liquid. Adjust by removing some liquid if excess, or adding more chicken stock if needed.
  • Fill the tomatoes with the meat mixture and cover them with their tops. Bake for 30 minutes. Serve hot with Lebanese rice.

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