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Recipe: Cold Stuffed Tomatoes (Zeytinyagli Domates Dolmasi) (Turkish)

Salads - Rice, Grains
COLD STUFFED TOMATOES
(ZEYTINYAGLI DOMATES DOLMASI)

6 firm large tomatoes
Salt
1/2 cup olive oil (divided)
1/2 cup chopped onion
1/2 cup long-grain rice
1/4 cup pine nuts
3 tablespoons black currants or raisins
1 cup water, divided use
Pepper
2 tablespoons chopped fresh parsley
1 teaspoon dried dill weed (or 1 tablespoon chopped fresh)
1 teaspoon crushed dried mint

Cut off and reserve the top of each tomato, then scoop out most of the pulp and reserve. Salt the tomato cups, invert and let drain. Chop the tomato pulp.

Heat 1/4 cup oil in a skillet and in it soften the onion without browning.

Add the rice and stir. Add the nuts, currants or raisins, reserved chopped tomato pulp, and 1/4 cup water. Season with salt and pepper. Simmer, uncovered, 5 minutes.

Mix in the parsley, dill weed and mint.

Preheat the oven to 375 degrees F.

Fill each tomato cup halfway and cover with the reserved top. Arrange the tomatoes in a 9-inch square or 2-quart casserole. Add remaining 3/4 cup water and remaining 1/4 cup oil.

Cover and bake 40 minutes or cook on top of the stove, covered, over medium heat, basting often with the liquid in the pan. Serve lukewarm or cold.

Makes 6 servings
Source: Mediterranean Cooking by Paula Wolfert
MsgID: 0311003
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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