Sheikh el Mahshi Banadoura
This is to be served hot.
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
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.
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.
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 degree F. oven for about 30 minutes, or until the tomatoes are soft, being careful that they do not fall apart.
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
By Claudia Roden
Alfred A. Knopf, 2000
Recipe reprinted by permission.
This page created November 2000
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