Lamb-Stuffed Tomatoes, Middle Eastern Style

Ingredients

• 1 large eggs 
• 2 tablespoons mint leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 1.5 pounds lamb 
• 1 teaspoon ground pepper black
• 1 teaspoon ground turmeric 
• 0.8 cup matzo meal unsalted
• 1 large onion chopped
• 0.3 cup pinenuts 
• 1.5 teaspoons salt 
• 96 ounce tomatoes 

Equipment

• bowl
• paper towels
• oven
• kitchen thermometer
• glass baking pan
• melon baller

Directions

1. Stand tomatoes on stem ends.
2. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes.
3. Sprinkle insides of tomatoes lightly with salt.
4. Place tomatoes, cut side down, on paper towels and drain 20 minutes.
5. Preheat oven to 350°F. Lightly oil 13 x 9 x 2-inch glass baking dish.
6. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish.
7. Bake tomatoes until stuffing is cooked through and meat thermometer inserted into center of stuffing registers 160°F, about 1 hour.
8. Let stand at least 10 minutes.
9. Serve tomatoes warm or at room temperature.