Stuffed Tomatoes Recipe

Origin: Egypt Period: Traditional

Ingredients

40g cracked wheat
6 Large tomatoes
4 Small tomatoes, blanched, peeled and chopped
Chives
Parsley
Fresh mint
3 tbsp olive oil
1 tbsp lemon juice
salt and black pepper
A few lettuce leaves, washed

Stuffed Tomatoes Preparation:

Method:

Add the wheat to a bowl, cover with water and allow to stand for an hour. Wash the large tomatoes, cut off the top and scoop out the pulp. Sprinkle the insides with salt then turn upside down and allow to drain.

Chop the herbs then prepare a dressing by whisking together the oil,lemon juice, salt, and pepper. Drain the wheat then combine with the chopped tomatoes, herbs and onions. Toss with the salad dressing and use this mixture to stuff the large tomatoes. Arrange these on a bed of lettuce and serve.

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