YALANCHI STUFFED TOMATOES
This recipe is from Bon Appetit's outdoor entertaining magazine with a few adjustments by me. "Yalanchi" refers to a typical Middle Eastern filling of rice, pine nuts, currants and flavored with cinnamon etc. Excellant flavor. Serve with your next BBQ. You can do it ahead of time and refrigerate then bring to room temperature before serving.
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Slice off the tops of the tomatoes, save for caps.
- Scoop out the pulp (reserve for other use).
- Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
- Invert the tomatoes onto paper towels to drain.
- Heat Olive Oil in a large skillet, medium heat.
- Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
- Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
- Add Lemon Juice.
- Mix Rice into the onion mixture.
- Adjust seasoning.
- Press mixture into the hollowed out tomatoes and cover with the reserved tops.
- Preheat oven to 375F degrees, Brush baking dish witholive oil.
- Arrange tomatoes in the dish, they should fit snugly.
- Blend Wine (apple juice), water and olive oil.
- Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
- Bring tomatoes to room temp before serving.
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