SAEDNEWS: Tomato dolma is a very tasty appetizer that is native to the Middle East. It is prepared using minced meat, split peas, rice, and dolma herbs.
According to the SaedNews Family Service, stuffed tomatoes are a very delicious appetizer originally from the Middle East. They are prepared using ground meat, split peas, rice, and special dolmeh herbs. The filling can also be used with other vegetables such as eggplants, bell peppers, tomatoes, onions, and grape leaves. This allows you to prepare different types of stuffed vegetables and create a more colorful and diverse table.
As you know, tomatoes are rich in vitamin A, vitamin C, folic acid, beta-carotene, and small amounts of B vitamins. Therefore, stuffed tomatoes have many nutritional benefits. Below is the recipe for making stuffed tomatoes.
Medium-sized tomatoes
Ground meat (beef or lamb)
Rice (partially cooked or boiled)
Split peas (lentils or “lapeh”)
Onion
Dolmeh herbs (a mix of fresh herbs such as parsley, dill, mint, etc.)
Tomato paste
Turmeric
Salt
Black pepper
Sugar (optional, for sauce balance)
Vinegar or lemon juice
Cooking oil
Water
Wash the tomatoes thoroughly and dry them completely.
Using a sharp knife, cut off the top of each tomato as a lid and set it aside.
Carefully hollow out the inside of the tomatoes using a spoon, making sure not to damage the walls so they can hold the filling. Do not discard the tomato pulp; place it in a bowl and lightly mash it with a fork. This will be used as the base of the sauce.
Finely chop the onion and sauté it in a pan with a little oil until golden.
Add the ground meat to the fried onions and cook over medium heat until the meat changes color from red to brown.
Add turmeric, salt, and black pepper, and sauté for another 2–3 minutes to release the aroma of the spices.
Add the cooked rice, chopped dolmeh herbs, and tomato paste to the meat mixture and stir well.
Cook for a few more minutes over low heat so the flavors combine.
Fill the hollowed tomatoes with the prepared mixture.
Do not fill them to the very top, as the rice will expand during cooking and may overflow.
Place the tomato lids back on top and arrange them carefully in a suitable pot.
Place the mashed tomato pulp in a bowl. Add sugar, vinegar (or lemon juice), 2 tablespoons of tomato paste, salt, and a little black pepper. Mix well. Pour this sauce over and around the tomatoes in the pot.
Add enough water to cover about halfway up the tomatoes. Bring to a boil, then reduce the heat, cover the pot, and let the dolmeh cook gently for 45–60 minutes.
Once fully cooked, carefully transfer the stuffed tomatoes to a serving dish. Pour the remaining sauce from the pot over them.
Stuffed tomatoes can be served on their own or with yogurt and salad.
Let them cool slightly before serving so they hold their shape better.
