INGREDIENTS
1/2 cup cracked wheat
8 medium firm red tomatoes
2-3 spring onions, chopped
1 small radish, grated
2 tablespoons raisins
2 tablespoons lemon juice
salt to taste
5-6 black peppercorns, crushed
3 tablespoons fresh parsley,
chopped
6-8 lettuce leaves
6-8 fresh mint leaves
1. Soak the burghul in boiling hot water for half an hour.
Drain, squeeze out excess water and set aside.
2. Cut off the tops of the tomatoes and scoop out the
seeds. Reserve the seeds. Mix together burghul, Spring
onions, radish, raisns, lemon juice, salt , crushed
peppercorns, parsley and reserved tomato seeds. Stuff
the tomatoes with this filling.
3. Heat sufficient water in a steamer.Place stuffed
tomatoes on a perforated plate in the steamer and
steam for ten minutes. Remove and set aside to cool
for a while.
4. Serve warm, on a bed of lettuce, garnished with roughtly
torn mint leaves.