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Burgul Tomatoes

Tomatoes stuffed with cracked wheat

Burgul Tomatoes


8-10 medium size fresh tomatoes
2 cups burgul (cracked wheat)
2/3 cup extra virgin olive oil
1 large onion, chopped
400g diced tomatoes
1/4 cup water
1/4 cup finely chopped parsley
1/4 teaspoon cinnamon
1/4 teaspoon cumin
salt and pepper to taste


  1. Heat the oil in a sauce pot. Add onions and fry for a few minutes until lightly browned.
  2. Add tomatoes, parsley, cinnamon, cumin, salt and pepper. Stir well.
  3. Add burgul, bring to a boil then lower the heat to simmer while covered for about half an hour. Stir only once. Note: add a little more water if the mixture gets too dry.
  4. Remove from fire and leave covered to stand for 10 minutes.
  5. Carefully hollow out each tomato with a spoon then stuff the tomatoes with the burgul mix.
  6. Heat oven to 180c then place the tomatoes on a try and bake for around 10-15 minutes until tomatoes are tender but still firm.
  7. Serve hot, can be served with Labaneh or plain yoghurt.

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