Egyptian Stuffed Tomatoes Recipe

Name: Egyptian Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cracked wheat; 6 large tomatoes; 4 small tomatoes; chives; parsley; of fresh mint; Dressing; 3 tablespoons olive oil; 1 tablespoon lemon juice; salt and pepper; 6 washed lettuce leaves

Servings: persons

3/4 cup cracked wheat
6 large tomatoes
4 small tomatoes
chives
parsley
of fresh mint
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
6 washed lettuce leaves

1
Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour.
2
Wash the large tomatoes, cut off top and take out the pulp.
3
Sprinkle with salt and turn upside down to drain.
4
Cut the herbs.
5
Prepare a dressing with the oil,lemon juice, salt, and pepper.
6
Scald the small tomatoes for 1 minutes and then peel, cut them into cubes.
7
Drain the wheat.
8
Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing.
9
Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup cracked wheat, 6 large tomatoes, 4 small tomatoes, chives, and more.

Yes, Egyptian Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Stuffed Tomatoes

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