Tashkent, Uzbekistan
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Cookbook Category
Stuffed Tomatoes
Ingredients
- 25 tomatoes
- 500 g of meat
- 50 g of mutton fat
- 1 egg
- 3 onions
- 1/2 cup of cooked rice
- Salt and spices to taste
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Directions
Wash ripe medium-sized tomatoes. Chop off tops and carefully hollow out most of the pulp. Put meat through a meat-grinder and combine well with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. Put filling into tomatoes and place open end down on greased layers of a steamer. In the pot under the steamer, place meat bones, bell peppers, tomatoes and carrots to make soup while simultaneously steaming the tomatoes the final 20 minutes.
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