Planning A Meal? Try these:

More Like This:
Beef Stew with Chickpeas Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Chicken Shawarma Ave. Rating is 5
Lemony Chicken with Olives and Tomatoes Ave. Rating is 4.5
Kofta with Spinach Ave. Rating is 4

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Lamb Stuffed Tomatoes
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

Nice dish for Passover or anytime.

Serves: 12

Prep Time:
Cook Time:
Total Time:

Sephardic Meat Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


1 1/2 lbs. ground lamb
3 tbl. olive oil
12 large tomatoes (8 ounces each)
1 large onion, chopped
3/4 cup unsalted matza meal
1/2 cup chopped parsley
1/4 cup pine nuts
1 large egg
2 tbs chopped fresh mint
1 1/2 tsp. salt
1 tsp ground black pepper
1 tsp. ground turmeric


  1. Lightly brown ground lamb in oil for 5 minutes. It will finish cooking in the oven so it does not need to be completely cooked through.
  2. Cut off top 1/4 of tomatoes. Using a melon baller, very gently scoop out the seeds and pulp from tomatoes. Sprinkle insides lightly with salt then place cut side down on paper towels to drain for about 20 minutes.
  3. Combine the lightly cooked lamb and all remaining ingredients. Fill each tomato with the mixture, letting it mound at the top.
  4. Arrange tomatoes in 13x9x2 inch baking dish and bake at 350F (preheated) for 1 hour. Check that internal temperature is 160F using a meat thermometer.
  5. Let stand 10 minutes and serve.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader