Sunday, January 2, 2011

Stuffed Tomato with Frike

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Tomato with Frike Recipe. Enjoy Middle Eastern cooking recipes and learn how to make Stuffed Tomato with Frike.

Preparation time :     35 minutes
Cooking time :     1 hour, 10 minutes


10 small tomatoes or 1 kg
2 tablespoons olive oil
1 medium onion or 125 g, chopped
200 g lean minced beef
1½ cups frike or 240 g, washed, soaked for ½ hour and drained
2 tablespoons fresh parsley, finely chopped
2 tablespoons coriander leaves, finely chopped
½ cup mushrooms or 50 g, finley chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground black pepper
2½ cups water or 625 ml


Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too.

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add frike, parsley, coriander, mushroom, MAGGI® Chicken Less Salt Bouillon cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until frike is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared frike and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.

Remove from oven and serve.

Serving tips :     Serve with low fat yogurt.

Nutritional Information:
Fats :     12.00 g
Protein :     16.00 g
Carbohydrate :     49.00 g
Energy :     356.00 Kcal

More Main Dish Recipes:

Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad
Hummus Dip

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