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Yemistes Domates Me Rizi

shantihhh's picture
It is nearing the end of tomato season her and I am taking advantage of those last gorgeous juicy heirlooms. I picked some Caspian Pink tomatoes and decided to make Stuffed Tomatoes ( Yemistes Domates me Rizi). Sometimes I use feta in them but we prefer the hard cheese Kasseri or Mythira for stuffed veggies. These are great served with some bitter lettuces, such as arugula, and tossed with lemon and olive oil for a simple salad. For a sauce, mix plain Greek (Fage)yogurt with a little minced garlic, lemon, salt and pepper and drizzle it on the plate. Place stuffed tomatoes on this pool of yogurt.
Ingredients
  Ripe beefsteak tomatoes 6 (other veggies like peppers)
  Extra virgin olive oil 16 Teaspoon
  Medium diced onion 2 Cup (32 tbs) (1 medium onion)
  Minced garlic 1 1⁄2 Teaspoon (2 large garlic cloves)
  Uncooked long grain white rice/Brown rice or even quinoa 6 Tablespoon
  Lean ground lamb 1⁄2 Pound (could subsitute with veggies like zucchini if veg)
  Finely chopped fresh italian flat leaf parsley 2 Tablespoon
  Toasted pine nuts 1⁄4 Cup (4 tbs)
  Fresh dill 1 Tablespoon
  Vegeta/1/2 teaspoon salt 1 Teaspoon
  Smoked paprika 1⁄2 Teaspoon
  Finely ground fresh black pepper 1⁄2 Teaspoon
  Grated kasseri cheese 1⁄2 Cup (8 tbs)
Directions

Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2-inch thick skin. Reserve the pulp.

Preheat the oven to 375 degrees.

In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden
brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, Vegeta/salt, paprika and pepper.

Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch
baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.

These are wonderful hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Meat, Vegetable
Interest: 
Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
6
Story
This has lways been a family favourite. I learned to make these many years ago. Then our daughter learned in Greece when she spent the summer when she was 14 in Pireaus where her host mother taught her to cook many Greek specialities. The addition of fresh dill made all the difference in these old favourites as did the yogurt condiment.

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3 Comments

Snigdha's picture
Looks yummy. Must try recipe.
shantihhh's picture
It is terrific I must admit. You can jazz up with chiles. I usually use hot smoked paprika mixed with the sweet smoked paprika and use more. I sometimes add kashmiri Mirch a favourie flavour of mine. Shanti/Mary-Anne
MasalaMonsoon's picture
This sounds wonderful and I must try it before the tomatoes are over.
Yemistes Domates Me Rizi Recipe