6 Beefsteak tomatoes
Kosher salt & freshly ground black pepper, to taste
0.50 cup Long-grained rice, uncooked
0.25 cup Olive oil
1 Yellow onion, small dice
2 Garlic, minced
1 Medium zucchini, small dice
1 lb Ground American lamb
1 tbsp Tomato paste
0.50 tsp Ground cinnamon
1 cup Vegetable or chicken stock or water
1 Preheat oven to 350 degrees F. Slice the tops of the tomatoes off, about 1/2 inch exposing the interior; reserve the tops. Using a spoon or paring knife, remove the interior of the tomato,
leaving a tomato shell that will be able to stuffed. With the reaming tomato pieces that have been removed, chop finely and reserve.
2Bring a medium pot of salted water to a boil and add the rice; cook for 6 minutes, or until the rice is partially cooked, but still has a slight bite. Drain and set aside.
3In a large saute pan over medium high heat, add a thin layer of olive oil. When the oil is hot and beginning to shimmer, add the onion. Season with a pinch of salt and pepper. Saute until soft and translucent (but not browned), about 4 minutes. Add the garlic and cook until fragrant, about 20 seconds.
4Add in the zucchini, and cook until softened and golden at the edges, about 4 minutes.
5Add in the lamb and use a wooden spoon to break it up into small crumbles as it cooks. Cook until the lamb is about halfway done — it should still be slightly pink.
6Add in the par-cooked rice, tomato paste, cinnamon, and reserved chopped tomatoes. Season with another big pinch of salt; stir to combine.
7Arrange the tomatoes in a casserole dish. Fill each tomato with the lamb mixture, leaving a ¼ inch of headspace. Drizzle with olive oil and pour the stock over the tomatoes (it’s okay if some ends up at the bottom of the casserole dish). Top each tomato with the reserved tomato top and cover the dish with foil.
8Transfer the casserole dish to the oven and bake until the rice is tender, about 20 minutes. Let cool slightly before serving.
Ingredients
6 Beefsteak tomatoes
Kosher salt & freshly ground black pepper, to taste
0.50 cup Long-grained rice, uncooked
0.25 cup Olive oil
1 Yellow onion, small dice
2 Garlic, minced
1 Medium zucchini, small dice
1 lb Ground American lamb
1 tbsp Tomato paste
0.50 tsp Ground cinnamon
1 cup Vegetable or chicken stock or water
Directions
1 Preheat oven to 350 degrees F. Slice the tops of the tomatoes off, about 1/2 inch exposing the interior; reserve the tops. Using a spoon or paring knife, remove the interior of the tomato,
leaving a tomato shell that will be able to stuffed. With the reaming tomato pieces that have been removed, chop finely and reserve.
2Bring a medium pot of salted water to a boil and add the rice; cook for 6 minutes, or until the rice is partially cooked, but still has a slight bite. Drain and set aside.
3In a large saute pan over medium high heat, add a thin layer of olive oil. When the oil is hot and beginning to shimmer, add the onion. Season with a pinch of salt and pepper. Saute until soft and translucent (but not browned), about 4 minutes. Add the garlic and cook until fragrant, about 20 seconds.
4Add in the zucchini, and cook until softened and golden at the edges, about 4 minutes.
5Add in the lamb and use a wooden spoon to break it up into small crumbles as it cooks. Cook until the lamb is about halfway done — it should still be slightly pink.
6Add in the par-cooked rice, tomato paste, cinnamon, and reserved chopped tomatoes. Season with another big pinch of salt; stir to combine.
7Arrange the tomatoes in a casserole dish. Fill each tomato with the lamb mixture, leaving a ¼ inch of headspace. Drizzle with olive oil and pour the stock over the tomatoes (it’s okay if some ends up at the bottom of the casserole dish). Top each tomato with the reserved tomato top and cover the dish with foil.
8Transfer the casserole dish to the oven and bake until the rice is tender, about 20 minutes. Let cool slightly before serving.
American Lamb Yemista (Stuffed Tomatoes)
