Lebanese stuffed tomatoes (banadoura mahshi) recipe

Recipe for lebanese stuffed tomatoes (banadoura mahshi) in our easy ethnic recipes collection. Stuffed vegetables are very popular in Lebanon and are served as part of the mezze or as a main course.

Recipe ingredients

• 4 large, ripe tomatoes (*)
• 1/2 pound lean ground lamb or beef
• 1/4 cup pine nuts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cumin
• 1, 14 1/2 ounces, can crushed tomatoes
• 2/3 cup water

(*) The filling used in this recipe can also be used to stuff zucchini or eggplant. For a vegetarian version, replace the meat with about 1 cup cooked rice.

How to make lebanese stuffed tomatoes (banadoura mahshi)

• Preheat oven to 350 degrees F. Grease a 9 x 9 inch baking dish.
• Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp.
• Place tomatoes in baking dish.
• In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease.
• Add pine nuts to grease from the meat and saute over medium-high heat 2 to 3 minutes, or until lightly browned.
• Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well.
• Place pulp from tomatoes in a fine sieve and place sieve over the bowl containing the meat mixture. With the back of a spoon, force pulp through sieve into the bowl.
• Spoon meat mixture into hollowed-out tomatoes. Replace tops on tomatoes.
• Pour crushed tomatoes over tops of stuffed tomatoes. Add 2/3 cup water to bottom of baking dish.
• Bake uncovered for 20 to 30 minutes. Serve hot.

Preparation time: 35 to 45 minutes
Baking time: 20 to 30 minutes
Serves 4

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