This is to be served hot.

　　

Ingredients

serves 4-8

　　8 medium tomatoes

　　1 onion, chopped

　　3 tablespoons sunflower oil

　　1/2 pound lean ground lamb or beef

　　Salt and pepper

　　1 tablespoon currants or raisins

　　2 tablespoons pine nuts or coarsely chopped walnuts

　　1/2 teaspoon cinnamon

　　1/2 teaspoon allspice

　　3 tablespoons finely chopped flat-leaf parsley

　　

Step 1

Cut a circle around the stalk end of the tomatoes and cut out a cap from each. Remove the pulp and seeds with a pointed teaspoon.

　　

Step 2

Fry the onion in oil till golden. Add the meat, salt, and pepper. Turn the meat over and squash it with a fork until it changes color. Stir in the currants or raisins and the pine nuts or walnuts, and add cinnamon, allspice, and parsley.

　　

Step 3

Fill the tomatoes with this and cover with their tops. Put them close to each other in a baking dish and bake in a preheated 350°F oven for about 30 minutes, or until the tomatoes are soft, being careful that they do not fall apart.

　　

Variation

Step 4

Dilute 2 tablespoons tomato paste in about 2/3 cup water. Season with salt and pepper, and add 4 tablespoons oil and the chopped tomato pulp. Pour over the stuffed tomatoes before baking.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf