Kosher Kooking                                                                         page 7

Sephardi Style Stuffed Tomatoes (Medyahs)

Background:
6 portions as a main course; 12 portions as a side dish.  This is a great dish - a little time consuming, but if you make extra you can get more than one meal out of it and just need to re-heat it in the microwave or oven briefly.  **During the year you can substitute corn meal or coarse wheat flour for the Matzoh Meal.

Ingredients:
6 large tomatoes
Stuffing:
1/2 lb ground beef
1/2 lb ground lamb
2 medium onions finely diced
1 tablespoon olive oil
2 well beaten medium eggs
1 tablespoon water
1/3 teaspoon cinnamon
1/2 teaspoon finely chopped coriander
1 1/2 cups matzoh meal*
1 tablespoon fresh parsley
Salt and pepper to taste
Coating:
3 well beaten eggs
1/2 cup Matzoh meal with a pinch of salt mixed in
Frying:
Parve margarine or olive oil
Baking:
1/2 cup water

Cut the tomatoes in half, length-wise (from stem to toe).  Scoop out the pulp and place this in a mixing bowl.  Drain the pulp.  Mix together all the ingredients in part A.  Blend or grind together all the ingredients in part B and add to the meat mixture.  Stuff this mixture into the tomato shells and dip each tomato into the well beaten eggs.  Roll it in to Matzo Meal/salt mix and then fry meat side down for 1 minute and then in a baking dish with the 1/2 cup water added to it

 Bake at 400 degrees Fahrenheit for 30 minutes

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