Stuffed Tomatoes (Turkish)


        12 tomatoes
        1 lb. ground meat
        1 onion, chopped
        1/4 cup uncooked rice
        1 tsp. chopped mint
        1 tsp. chopped fresh dill
        Salt and pepper
Prepare these a day ahead and allow flavors to mellow. They are equally good for brunch, lunch or supper.

Remove a slice from the top of medium-sized firm tomatoes. Do not peel but remove pulp and seeds carefully. Stuff three-quarters full of the following mixture:

Saute all ingredients lightly together in one-quarter cup of butter. Stuff tomatoes and replace tops. Place carefully in layers in saucepan. Add several tablespoons of butter and a cup of water. Cover closely and simmer on low fire for half an hour, or until tomatoes are tender.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)