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Turkish-Style Stuffed Tomato Recipe

A classic Turkish recipe, Etli Domates Dolmasi.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Turkish
Keyword: stuffed tomato recipe
Servings: 5 as a main course
Author: Aliye Aydin


  • 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.