Stuffed Tomatoes With Lamb Mince Dill Rice Recipes

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TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)



Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) image

Provided by Cat Cora

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cups medium-diced onion
1 teaspoon minced garlic
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh dill leaves
1/4 teaspoon kosher salt
1/8 teaspoon finely ground fresh black pepper
1/2 cup grated kasseri cheese
1 cup water, for pan

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
  • Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.

STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE



Stuffed tomatoes with lamb mince, dill & rice image

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
  • Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
  • Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE



Lamb and Rice Stuffed Cabbage With Tomato Sauce image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt
1 large head Savoy cabbage, separated into leaves
4 tablespoons olive oil
2 medium onions, chopped
3 tablespoons minced garlic
1 medium carrot, shredded
1 medium parsnip, shredded
2/3 to 3/4 pound ground lamb
3/4 cup short-grain rice
Salt
freshly ground black pepper
One 28-ounce can crushed tomatoes
1/4 to 1/2 teaspoon crushed red pepper, or more to taste

Steps:

  • Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
  • Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
  • Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
  • Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
  • Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams

TURKISH STUFFED EGGPLANT WITH SPICY LAMB AND RICE



Turkish Stuffed Eggplant with Spicy Lamb and Rice image

Categories     Bread     Sauce     Lamb     Rice     Side     Bake     Eggplant

Yield makes 4 servings

Number Of Ingredients 26

Lamb and Rice Filling
1 tablespoon olive oil
1 small onion, diced
1 small poblano pepper, seeded and diced
2 large garlic cloves, minced
6-8 ounces ground lamb, or a combination of lamb and beef
1 teaspoon salt
1/2 teaspoon Aleppo pepper, or 1/4 teaspoon cayenne
1/4 teaspoon each ground cinnamon, allspice, and cumin
1 cup diced tomatoes, canned or fresh (peeled and seeded)
1 tablespoon tomato puree
1/4 cup Chicken Stock (p. 206), lamb stock, beef stock, or water
2 cups cooked rice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill, optional
Eggplant
1/4 cup olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon paprika or Aleppo pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt, plus additional for salting the eggplant if necessary
2 medium to large eggplants (about 2 pounds total)
To Assemble
Cooked eggplant
Lamb and rice filling
1/4 cup Cheesy Bread Crumb Topping (p. 42), or plain dry bread crumbs moistened with a little olive oil

Steps:

  • Lamb and Rice Filling
  • Heat the olive oil in a medium skillet over medium heat, then add the onion and pepper, stir, and cook for 3-5 minutes. Stir in the garlic and crumble in the ground meat. Raise the heat to medium-high and cook, stirring, for 5-6 minutes, until the meat has lost its pink color and the mixture is starting to dry out and brown a little in the pan. Tilt the pan and spoon out any excess fat from the lamb. Sprinkle in the seasonings, stir, then add the tomatoes and puree, then the stock. Stir and scrape the bottom of the pan to dissolve the brown bits that have accumulated. Add the rice and herbs, and stir and cook a couple of minutes, until warmed through. Taste and adjust seasoning to your liking. When the filling is well mixed, moist, and flavorful-but not wet-remove it from the heat and let it cool.
  • Eggplant
  • Preheat the oven to 400°F.
  • Combine all the ingredients except the eggplants in a small bowl.
  • Cut the stem end from each eggplant, then cut it in half lengthwise. Take a look at the flesh, and if it is creamy white and not too seedy, don't worry about salting it. However, if it is a little darker, with numerous seeds, there's a good chance the juices will be slightly bitter, so you'll want to extract them. To do this, sprinkle the cut sides with about a teaspoon of salt each and place them cut side down on a plate or tray lined with a double thickness of paper towels. Place another plate or tray on top and weight that with a couple of pounds (cans of beans work well). Set aside for 10-15 minutes, then remove the weight and brush the salt off the surface, or rinse with running water and pat dry. Cut a shallow crosshatch pattern in the cut surface of the eggplant and brush generously with the flavored oil. Place the eggplant halves cut sides up on a lightly oiled baking sheet and bake for about 20 minutes, rotating the pan once, until the eggplants are very soft when you squeeze the sides and the surface is golden brown. Cool completely.
  • To Assemble
  • With your fingers or a spoon, press the tender eggplant flesh to the sides, making a bed for the filling. Divide the filling among the halves. Sprinkle the bread crumb topping evenly over the filling and pat it lightly. Bake the filled eggplants for about 15 minutes, or until they're heated through and the crumbs are browned.

TOMATOES STUFFED WITH SPICED LAMB AND RICE



Tomatoes Stuffed with Spiced Lamb and Rice image

Provided by Yolanda Paterakis

Categories     Lamb     Rice     Tomato     Appetizer     Side     Sauté     Summer     Bon Appétit     Athens     Greece     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

8 large firm tomatoes (each 3 to 3 1/2 inches in diameter)
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 pound ground lamb
1/2 cup dry red wine
1/4 cup chopped fresh mint
4 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)
1/4 cup plain dry breadcrumbs
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
  • Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
  • Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

GREEK STUFFED TOMATOES WITH RICE OR DOMATES YEMISTES



Greek Stuffed Tomatoes With Rice or Domates Yemistes image

This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!

Provided by hollygollygee

Categories     Lunch/Snacks

Time 1h5m

Yield 10 tomatoes

Number Of Ingredients 13

10 medium tomatoes
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 cup rice
salt
pepper
1 1/2 cups olive oil
2 onions, grated
1 garlic clove
1 teaspoon oregano
2 tablespoons tomato paste
sugar
1/2 cup white wine

Steps:

  • Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
  • **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.

Nutrition Facts : Calories 401.3, Fat 32.8, SaturatedFat 4.6, Sodium 34.1, Carbohydrate 23.6, Fiber 2.2, Sugar 4.7, Protein 2.8

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