Kurdish Stuffed Tomatos

1. 1

   Soak the rice in hot water for at least an hour.

2. 2

   Slice the top of the tomatoes and keep it aside for covering later.

3. 3

   Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup.

4. 4

   Fry the onion until golden and let it cool off

5. 5

   Add all ingredients except the lemon juice and the tomato paste.

6. 6

   Stuff the tomatoes with the mix and put the slice from earlier on top

7. 7

   Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall

8. 8

   In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom.

9. 9

   Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour.

10. 10

    You may use other vegetables to suff such as small eggplants, onions, zucchini etc.

11. 11

    The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.