[Contents]

12 tomatoes

1 lb. ground meat

1 onion, chopped

1/4 cup uncooked rice

1 tsp. chopped mint

1 tsp. chopped fresh dill

Salt and pepper

Remove a slice from the top of medium-sized firm tomatoes. Do not peel but remove pulp and seeds carefully. Stuff three-quarters full of the following mixture:

Saute all ingredients lightly together in one-quarter cup of butter. Stuff tomatoes and replace tops. Place carefully in layers in saucepan. Add several tablespoons of butter and a cup of water. Cover closely and simmer on low fire for half an hour, or until tomatoes are tender.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)