Domates Dolmast Recipe

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Domates Dolmast Recipe

 

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Domates Dolmast

 

Ingredients

4 medium tomatoes
1 tbsp plus 1 tsp. olive or vegetable oil,, divided
1/2 cup diced onion
1 garlic clove, minced
1/4 cup dried currants
1 tsp salt
1/8 tsp pepper
1 cup cooked long-grain rice (hot)
1 oz pignolias (pine nuts), lightly toas, ted
1 tbsp each chopped fresh italian (flat-le, af), parsley, and
2 tsp sunflower seed
1 tbsp plain dried bread crumbs



 

Preparation

Here one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:

Cut thin slice from stem end of each tomato; reserve slices. Set a
sieve over a bowl. Scoop out pulp from tomatoes and place pulp in
sieve to drain; set shells upside down on paper towels and let drain.
Discard seeds from tomato pulp; reserve liquid. Chop pulp and set
aside.

In small nonstick skillet heat 2 teaspoons oil; add onion and garlic
and saute until onion is golden. Stir in currants, salt, pepper, and 2
tablespoons of reserved tomato liquid; remove from heat and stir in
rice, nuts, parsley, mint, and sunflower seed.

Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set
tomato shells upright; spoon 1/4 rice mixture into each tomato and
top each with reserved tomato slice. Brush 1/2 teaspoon oil over each
tomato and pour remaining tomato liquid into baking dish (to prevent
sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and
bake until filling is hot and skin begins to split, about 30
minutes.Makes 4 servings.

 

 

Servings: 4

 

 

 

 


 

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