Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 1/2 c Short grain rice
12 md Ripe tomatoes 1/2 c Currants
Sugar 1 1/2 c Hot water
Salt 2 tb Chopped parsley
Freshly ground pepper 2 tb Chopped mint
1 lg Onion; chopped Water or dry white wine
1/4 c Pine nuts (optional)

Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)

Slice tops from tomatoes and reserve. Scoop pulp and sprinkle cavities
with a little sugar. Keep aside.

Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and simmer
until soft. Press through a sieve and reserve pulp.

Gently fry onion in half of the oil until transparent. Add pine nuts (if
used) and cook for further 5 minutes. Stir in rice, currants, hot water,
parsley, mint and season to taste. Bring to the boil, cover and simmer
gently for 10 minutes until liquid is absorbed.

Fill tomatoes, allowing room for rice to swell. Replace tops and stand in
an oven dish.

Pour pureed tomato pulp and equal quantity of water or white wine into
dish. Spoon remaining oil over tomatoes and cook, uncovered, in a moderate
oven for 30 minutes. Serve hot or cold.

Note: This makes a pleasant luncheon dish or an attractive accompaniament
to main meals.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

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