A Delicious Medley of Burghul and Herbs to Gorge Your Tomatoes and Roast them to envy!
Roasted Stuffed Tomatoes are of various recipes in different cuisines. I tried many, and loved them almost all!
I bring you our Lebanese recipe here. Delicious, appealing, and vegetarian healthy, they are easy to make. You will also have the option to make it Vegan by skipping the cheese topping.
I highly recommend the Burghul Medley Stuffed Tomatoes as a starter when receiving guests, for they are not only delicious but they will also stand out like Gorgeous Red Stars on your dinner table!
Burghul Medley Stuffed Tomatoes: A Lebanese Recipe
The method of preparing and roasting the tomatoes is basically the same like most recipes of other cuisines.
Our particularity is in the mixture of the stuffing.
We use mainly Burghul with a medley of fresh herbs, spring onions, and Pine Kernels (nuts). We season it with our Lebanese 7-spices, and enhance it with some drops of lemon juice.
The cheese for topping is an add-on, not necessarily adapted by all, yet understandable, considering the Lebanese love for French cheeses. 🙂 Should you wish to turn the dish Vegan, simply skip the cheese.
Our Burghul, this ancient loyal companion in our cuisine – the patriotic ingredient, as I call it for its historical role in our culture – imposes its rightful place, here again.
Health Benefits of Our Burghul Medley Stuffed Tomatoes*
In addition to the nutrient values of the Pine Kernels, and the health benefits of the Cinnamon and the Lemon Juice, the two main components, Burghul and Tomato, are worth halting at for their great health values:
- A healthy diet food for effective weight loss,
- An Anti-Inflammatory and Anti-Oxidant
- Comes loaded with calcium and manganese
- Reduces Risks of Metabolic Syndrome, Gallstone, and High Blood Pressure
- Manages Diabetes
- Relieves Constipation
- Helps protect against Cancer.
- Protects against Childhood Asthma
Wheat may cause bloating to some individuals. If you are among them, friends at Bodynutrition.org recommend that you take probiotics supplements.
Let’s cook them! Enjoy!
Information contained on this site is not to be construed or intended as providing medical or legal advice.
- 4 Tomatoes (large) choose them with good bottom to stand upright
- 1 cup Fine Burghul cooked
- 2 stalks Spring Onions chopped finely
- 1 tbsp Fresh Parsley chopped finely
- 1 tbsp Fresh Mint chopped finely
- 1 tsp Fresh Cilantro chopped finely
- 1 tbsp Pine Kernels lightly toasted
- 1/2 tsp Lebanese 7-Spice
- 1/4 tsp Salt & Pepper or as desired
- Fresh Lemon Juice few drops
- 1 slice Havarti Cheese Optional
Preheat your oven (350°F).
Combine well the burghul, spring onions, herbs, cinnamon, pine kernels, and season with salt and pepper.
Drizzle on few drops of Lemon juice, and combine well.
Slice off the tops of the tomatoes, and gently scoop out the inside. Do not leave in any seed. (please ref to image-steps in the article above)
Any liquid that comes out, pour it on the Burghul, along with the removed flesh, finely chopped.
Season the inside of the tomatoes with little salt and pepper.
Stuff them tightly with the Burghul mixture, and place each, as you go, on a small baking pan - Pyrex or similar - that can hold them upright.
Add 1/2 inch water to the pan.
Cover with tin foil, and bake for 35 minutes.
Remove the foil.
Discard the tops and lay a 1/4 slice of Havarti cheese on top of each tomato.
Bake for 5-10 minutes for the cheese to melt and golden, and for the tomatoes to soften a little further.
Serve warm. Enjoy!