Thursday, 30 July 2009


This makes a good buffet dish - a starter or a main meal if served with some creamy mashed potato. The variations are mentioned at the bottom of the recipe which can be made with almost any vegetable that is suitable for stuffing. 2 lbs. chopped beef (fine but not like mince) 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder --or 2 cloves mashed 4 tablespoons chopped fresh dill leaves --or 1 tsp. dried dill 2 tablespoons salad oil 1 cup cooked rice 8 large firm tomatoes 2 tablespoons butter 2 tablespoons oil 12 ounces canned tomato paste 12 ounces water (1 1/2 cups) 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon garlic powder or crushed cloves to taste tomatoes green olives In a large frying pan fry the chopped beef, 1 tsp.salt, ½ tsp. pepper, 1 tsp. garlic powder (or 2 cloves mashed) and 4 Tbs. chopped fresh dill (or 1 tsp. dried dill) in 2 Tbs.oil until meat browns. Add 1 cup cooked rice and blend. Cut a slit in 8 large tomatoes (very firm), halfway across the center. Squeeze at the sides to open the slit. Scoop out all the flesh from inside of tomatoes with a spoon. Refill tomato with beef mixture and close the tomato. Melt 2 Tbs. butter and 2 Tbs. oil in a large pan. Sauté the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides. Remove the tomatoes with the oil and place in a casserole or heavy saucepan. Prepare sauce as follows and pour over the tomatoes: Combine 2 6-oz. cans tomato paste thinned with 2 6-oz. cans water, ½ tsp. salt, 1 tsp. cinnamon and 1 tsp. garlic powder or crushed garlic. Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked. Remove carefully to a 15-inch round platter. Surround with raw tomatoes cut in thick slices. Top each slice with green or black olives. If there is more i filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes. This can also be made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

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