Egyptian Stuffed Tomatoes
¾ Cup cracked wheat
6 Large tomatoes
4 Small tomatoes
3 Tablespoon olive oil
1 Tablespoon lemon juice
Salt and pepper
A few washed lettuce leaves
Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour. Wash the large tomatoes, cut off top and take out the pulp. Sprinkle with salt and turn upside down to drain. Cut the herbs. Prepare a dressing with the oil, lemon juice, salt, and pepper. Scald the small tomatoes for 1 minutes and then peel, cut them into cubes. Drain the wheat. Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing. Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.
credit StockFood Studios / Photoart
This refreshing beverage is omnipresent… served on
trains, on planes, and in the home!
½ cup organic sugar or other sweetener
1 cup boiling water
2 cups fresh lemon juice
¼ cup washed, torn, and destemmed fresh mint leaves
2 teaspoons orange blossom water (if available)
Place vegan sweetener in boiling water, stir to dissolve,
and allow to cool.
Pour lemon juice into a large serving pitcher. Add
sweetener mixture. When ready to serve, stir in mint
and orange blossom water to flavor the beverage. Pour
over ice, and serve.
credit Jakusz, Tomasz
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