4 large tomatoes
1 medium size onion, chopped
2 tbsp extra virgin olive oil
2 tbsp butter
200 gr medium ground beef
2 tbsp rice, boiled, if you have pilaf, use that
2 tbsp parsley, chopped
2 tbsp dill, chopped
4 tbsp crushed tomato, in a can
1 tbsp red pepper paste
1/2 + 1 cup beef stock
1 tsp salt
1/2 tsp pepper
1-2 tbsp parsley, chopped
Prepare the filling first: Saute the onion with butter and olive oil in a pan for 4-5 minutes. Then add the ground beef, salt and pepper, stir and cook together until the colour of the ground beef turns to light brown. Add crushed tomatoes and red pepper paste with 1/2 cup beef stock and pour into the ground beef. Put the lid on, cook for about 15 minutes over medium-low heat. Drain the juice of the ground beef with a strainer on a small bowl and keep it. Add the rice, parsley and dill into the ground beef and stir in another bowl.
In the meantime, cut off the tops of the tomatoes 3/4 of the way horizontally, leave the rest attached. Discard the inside of the tomatoes* with a teaspoon, put them aside.
Fill the tomatoes with the filling using a spoon and close the tops over. Place the filled tomatoes in an oven-proof dish. Pour beef juice you put aside earlier and 1 cup hot beef stock and chopped parsley all over.
Set the oven to grill (broil) and place the oven dish on the middle rack, cook for 15 minutes. Then turn the oven to 400 F and cook for another 25 minutes. Serve Tomato Dolma with yogurt with garlic.
Makes 2 servings.
* Cook "Tomato with Feta in the Oven" using the insides of the tomatoes, coming this week...
- Turkish-style Zucchini Gratin and Creamy Pudding.