Stuffed Tomatoes /Banadoura Mahshi Stuffed vegetables are very popular in Lebanon and are served as part of the mezze or as a main course.
4 large, ripe tomatoes* ¥ lb. lean ground lamb or beef
1. Preheat oven to 350°F. Grease a 9 9-inch baking dish.
ø tsp. pepper
2. Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp.
ø tsp. ground ginger
3. Place tomatoes in baking dish.
¥ tsp. cinnamon
4. In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease.
ø c. pine nuts 1 tsp. salt
ø tsp. allspice ø tsp. ground cumin 1 14¥-oz. can crushed tomatoes µ c. water
5. Add pine nuts to grease from the meat and sauté over medium-high heat 2 to 3 minutes, or until lightly browned. 6. Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well. 7. Place pulp from tomatoes in a fine sieve and place sieve over the bowl containing the meat mixture. With the back of a spoon, force pulp through sieve into the bowl.
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