Victoria’s Lebanese Stuffed Tomatoes

On this episode of At Home with Krissy, Victoria and Nicole, Victoria shares a twist on her Grandmother’s Italian Stuffed Tomato Recipe. With Lebanese inspired flavours, these juicy, flavour-packed tomatoes are filled with beef mince, rice, baharat spices, golden raisins and slivered almonds, and finished with a creamy yogurt and tahini drizzle.

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Victoria's Lebanese Inspired Stuffed Tomatoes

Yield: serves 8

Author: Nicole O'Neil

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 8 whole tomatoes
• 1½ cups rice (pre-cooked)
• 500g beef mince
• 1 cup golden raisins
• 5 teaspoons ground coriander
• 1 onion, finely diced
• 4 garlic cloves, minced
• Baharat spice blend (to taste)
• Greek yoghurt
• Tahini
• 2–3 lemons
• Olive oil
• Salt and pepper
• Fresh coriander, to garnish

Instructions

Prepare the Tomatoes

1. Prepare the Tomatoes:
2. Cut the tops off the tomatoes and set them aside. Gently hollow out the tomatoes using a spoon, being careful not to break the sides. Place the hollowed tomatoes on a baking tray and set aside (no need to refrigerate).

Make the Filling

1. In a large frying pan, heat a generous splash of olive oil over medium-low heat.
2. Sauté the diced onion until translucent.
3. Add the garlic and cook for 90 seconds. Turn the heat up to high.
4. Add the beef mince and baharat spice blend. Cook for 3 minutes, breaking up the meat as it browns.
5. Stir in the golden raisins, 2 tablespoons of ground coriander, and a good pinch of salt.
6. Finally, add the pre-cooked rice and cook everything together for another 4 minutes, stirring constantly. Remove from the heat.

Stuff the Tomatoes

1. Spoon the mixture into each tomato, allowing it to slightly overflow. Place each stuffed tomato back on the tray.
2. Drizzle with olive oil and bake in a preheated oven at 220°C for 13 minutes.
3. Remove the tray, place the reserved tomato tops back on, and return to the oven for a further 3 minutes.

Make the Drizzle

1. In a bowl, mix together ½ cup tahini, 1 cup Greek yoghurt, and the juice of one lemon.
2. Season with salt and pepper to taste. Add a little water if needed to loosen the consistency.

To Serve

1. Place two stuffed tomatoes on each plate. Drizzle generously with the tahini yoghurt sauce.
2. Garnish with finely chopped fresh coriander, a splash of olive oil, and a lemon wedge.

Notes

Find the video for this recipe at https://youtu.be/bbTJQBOZ-AQ?si=8zhT1zi7gH3dnY2i

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Dinner, Lunch, Tomatoes, Lebanese, Side Dishes, Family Recipes

Dinner, Lunch

Lebanese

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