Sheikh el Mahshi Banadoura

Name: Sheikh el Mahshi Banadoura
Yield: serves 4-8
Ingredients: 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

December 9, 2011

This is to be served hot.

Recipe information

Yield
serves 4-8

Ingredients

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

Preparation

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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsMiddle Eastern Tomato Vegetable Ground Beef Beef Meat Onion Root Vegetable Main Dinner Gluten Free Dairy Free Weeknight Meals Easy Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Variation

Step 4

Recipe notes