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
- 8large sweet tomatoes, about the same size
- 30g butter
- 1medium sized white onion, diced
- 3garlic cloves, finely chopped
- 1TL ground cinnamon
- ½TL cayenne pepper
- 150g millet
- 100g dried and chopped apricots
- 60g chopped almonds
- 360ml vegetables stock
- ½Bund dill, chopped
- 75g crumbled feta
- extra virgin olive oil
- salt
- black pepper
Instructions
Step 1
Preparation:Step 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.Step 3
Drain the tomatoes cut-side down on a kitchen paper.Step 4
Heat the butter in a medium pan. Add the onions and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.Step 5
Add garlic, cinnamon and cayenne pepper and cook for about 1 minute until fragrant.Step 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).Step 7
Stir in most of the chopped dill.Step 8
Place the hollowed-out tomatoes upright in a baking dish and season with salt and black pepper.Step 9
Fill the tomatoes with the millet mixture and top with the crumbled feta. Put the reserved tomato caps on top.Step 10
Drizzle with olive oil.Step 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.