This classic Greek dish is easy to make.
Fill these large tomatoes with a mixture of lamb, rice, and feta cheese. This recipe makes four and takes just 10 minutes to prepare.
Ingredients
- 4 large beef tomatoes
- 1 small onion, finely chopped
- 1tbsp olive oil
- 175g (6oz) lean minced lamb
- 100g (4oz) easy-cook long grain rice
- 450ml (¾ pt) stock
- Feta cheese
- 15ml (1tbsp) tomato puree
- 1tsp each of ground cumin, coriander and dried oregano
- Handful fresh parsley, chopped
WEIGHT CONVERTER
Method
- Preheat oven to 200°C (400°F, gas mark 6).
- Fry the finely chopped onion in a little olive oil until soft. Add the minced lamb and cook over high heat until browned.
- Stir in the rice, stock, tomato puree, and spices and herbs. Season with salt and freshly ground black pepper and simmer for 20-25 mins until the rice is tender.
- Halve and scoop out the seeds and flesh from the tomatoes. Chop the flesh and add it to the lamb rice. Spoon the rice mixture into the tomato shells.
- Place in an ovenproof dish, top with crumbled feta cheese, and drizzle with olive oil. Bake for 15-20 mins until piping hot. Garnish with fresh chopped parsley.
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