Stuffed Tomatoes with Millet, Cinnamon and dried Apricots

A tomato straight out of 1,001 nights. You'll be amazed at how well cinnamon and apricots suit the fruit!

Ingredients

• 8 large sweet tomatoes, about the same size
• 30 g butter
• 1 medium sized white onion, diced
• 3 garlic cloves, finely chopped
• 1 TL ground cinnamon
• 0.5 TL cayenne pepper
• 150 g millet
• 100 g dried and chopped apricots
• 60 g chopped almonds
• 360 ml vegetables stock
• 0.5 Bund dill, chopped
• 75 g crumbled feta
• extra virgin olive oil
• salt
• black pepper

Steps

1. Preparation:
2. Cut off the top part of the tomatoes and put aside. Scoop out the tomato pulp with a spoon and place the juice and pulp in a small bowl.
3. Drain the tomatoes cut-side down on a kitchen paper.
4. Heat the butter in a medium pan. Add the onions and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
5. Add garlic, cinnamon and cayenne pepper and cook for about 1 minute until fragrant.
6. Stir in millet, apricots, almonds, vegetable stock and the inside of the tomatoes. Cover and simmer over a low heat until all the liquid has been absorbed (about 15 minutes).
7. Stir in most of the chopped dill.
8. Place the hollowed-out tomatoes upright in a baking dish and season with salt and black pepper.
9. Fill the tomatoes with the millet mixture and top with the crumbled feta. Put the reserved tomato caps on top.
10. Drizzle with olive oil.
11. Bake at 190 °C for 20 to 25 minutes until the tomatoes are soft. Serve hot or at room temperature and sprinkle with the remaining dill.