6 large size firm tomatoes, halved, seeded
3/4 glass olive oil
1 and 1/2 glasses of water
1/2 teaspoon salt

1 glass rice
7 medium size onions
3/4 glass olive oil
1 medium size tomato
25 grams pine nuts
25 grams currants
1/2 bunch fresh mint or 1 tablespoon dried mint
1 bunch dill
1/2 teaspoon pepper
2 teaspoons salt
4 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice

– Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain.
– Chop the onions finely. Add the nuts, 1 teaspoon salt and the olive oil. Brown them on medium heat, stirring constantly, for about 20 minutes.
– Add the drained rice and toast them for 10 minutes.
– Add peeled tomato cut into small pieces, rest of the salt, pepper, sugar and 3/4 glass of warm water. Mix them well and cover the lid.
– Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
– Add the spices and chopped herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
– Mix well with a wooden spoon before using for recipes.
– Cut the tomatoes around the top and take the lids off. Remove the pulp with the help of a small spoon.
– Cut the pulp into small pieces and use them in the meat filling
– Stuff the tomatoes with the meat filling and put the lids on.
– Arrange them in a saucepan. Add 1 and 1/2 glasses of water, olive oil and salt. Cover and cook on medium heat for 30-35 minutes, until they are tender.
– Serve warm.


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