Domates Dolmast Recipe

Here is one (from WEIGHT WATCHER'S INTERNATIONAL COOKBOOK) Greek:

Step 1

Cut thin slice from stem end of each tomato; reserve slices. Set a sieve over a bowl. Scoop out pulp from tomatoes and place pulp in sieve to drain; set shells upside down on paper towels and let drain. Discard seeds from tomato pulp; reserve liquid. Chop pulp and set aside.

Step 2

In small nonstick skillet heat 2 teaspoons oil; add onion and garlic and saute until onion is golden. Stir in currants, salt, pepper, and 2 tablespoons of reserved tomato liquid; remove from heat and stir in rice, nuts, parsley, mint, and sunflower seed.

Step 3

Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set tomato shells upright; spoon 1/4 rice mixture into each tomato and top each with reserved tomato slice. Brush 1/2 teaspoon oil over each tomato and pour remaining tomato liquid into baking dish (to prevent sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and bake until filling is hot and skin begins to split, about 30 minutes.Makes 4 servings.

Things You'll Need

  • 4md Tomatoes
  • 1tb Plus 1 tsp. olive or
  • -vegetable oil, divided
  • 1/2c Diced onion
  • 1 Garlic clove, minced
  • 1/4c Dried currants
  • 1ts Salt
  • 1/8ts Pepper
  • 1c Cooked long-grain rice (hot)
  • 1oz Pignolias (pine nuts),
  • -lightly toasted
  • 1tb Each chopped fresh Italian
  • -(flat-leaf), parsley, and
  • -mint
  • 2ts Sunflower seed
  • 1tb Plain dried bread crumbs

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