Recipes

Stuffed Tomatoes, Egyptian Style

Tomatoes take the spotlight in this springtime dish that's basted in a tangy lemon dressing.
Print Recipe
Course Cold Appetizer, Pasta, Rice & Grains
Cuisine Continental
Servings 6 servings
Calories 1062.1 kcal

Ingredients
  

  • 3/4 cup(s) cracked wheat
  • 6 large tomatoes
  • 4 small tomatoes
  • 1 chives
  • 1 Parsley
  • 1 Fresh Mint
  • 3 tablespoon(s) olive oil; For Dressing
  • 1 tablespoon(s) lemon juice; For Dressing
  • 1/8 teaspoon(s) salt, to taste for Dressing
  • 1/8 teaspoon(s) pepper, to taste for Dressing
  • 6 washed lettuce leaves

Instructions
 

  • Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour.
  • Wash the large tomatoes, cut off top and take out the pulp.
  • Sprinkle with salt and turn upside down to drain.
  • Cut the herbs.
  • Prepare a dressing with the oil, lemon juice, salt, and pepper.
  • Scald the small tomatoes for 1 minutes and then peel, cut them into cubes.
  • Drain the wheat.
  • Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing.
  • Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.
  • Ready in 1 hour.

Nutrition

Calories: 1062.1kcalCarbohydrates: 147.28gProtein: 29.24gFat: 43.48gSaturated Fat: 6.02gSodium: 397.44mgFiber: 21.96gSugar: 39.66g
Keyword Composed, Healthy Eating, Lemon, Tomato, Vegetables
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