Turkish-Style Stuffed Tomato Recipe
A classic Turkish recipe, Etli Domates Dolmasi.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 5 as a main course
- 10 large firm tomatoes
- 1 onion
- 3 Tablespoons unsalted butter
- 1/4 cup basmati rice
- 1 pound ground beef or lamb
- 5 Tablespoons toasted pine nuts
- 1/2 cup chopped parsley
- 2 Tablespoons chopped mint leaves
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 2 Tablespoons black currants
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken broth or water
Slice almost through the stem end of each tomato, but do not sever as it will serve as a cover. Scoop out inside of each tomato with a teaspoon. Save pulp from 4 tomatoes and set aside. (You can use the remaining pulp in place of diced tomatoes in another recipe. It freezes well).
Coarsely grate onion. Heat 2 Tablespoons butter in a saucepan and cook the onions until soft. Add 1 cup water and bring to a boil. Add rice, cover and simmer until the rice is cooked, about 20 minutes. Set aside to cool.
Put the cooked rice, meat, pine nuts, parsley, mint, spices, currants, tomato pulp, salt and pepper in a bowl. Mix thoroughly by hand. Stuff the tomatoes with the mixture and dot with the remaining 1 Tablespoon of butter. Place the stuffed tomatoes in a heavy shallow pan, add the chicken broth or water, cover and simmer 20-30 minutes until the meat filling is done. As the dolmas cook, add some water if necessary. Serve hot with fresh, crusty bread.