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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a tablespoon of olive oil in a large frying pan over a medium heat. | 2. Add the garlic and cook for a moment until aromatic, then add the oregano and stir. | 3. Add the lamb, season and fry, stirring often, until it changes colour. | 4. Add the wine, turn the heat up and cook until all the liquid evaporates. Transfer the lamb to a large bowl with a slotted spoon to drain the fat and leave to cool. | 5. Remove a lid from each tomato and either discard or keep for the stockpot. Using a spoon, scoop out the insides, reserving them in a bowl. | 6. Purée these in a food processor with a little salt, pepper and sugar. Sprinkle the inside of each tomato with a little sugar and place upside down on a double layer of kitchen paper to drain for 20 minutes while you finish preparing the stuffing. | 7. Stir the breadcrumbs, the eggs and feta into the lamb, then stuff this into the tomatoes, levelling off the surface at the top. | 8. Over a medium heat, pour 3 tablespoons of olive oil into a large cast-iron casserole that will hold the tomatoes snugly in a single layer (this helps to contain their sides as they cook). | 9. Add half the tomatoes, stuffed-side down, and cook for about 5 minutes until the stuffing goes a deep gold, then loosen them with a palette knife or spatula, gently turn the right way up, and transfer to a plate while you cook the rest in the same way. | 10. Arrange all the tomatoes stuffed-side up in the casserole. | 11. Spoon 1 2/3 cups of the reserved tomato purée around the tomatoes, bring it to a simmer and then cook, uncovered, over a very low heat for approximately 1½ hours, until it forms a rich, well-reduced sauce. | 12. Remove from the heat and leave to stand for 15 minutes. | 13. Serve hot or at room temperature, drizzled with a little olive oil and scattered with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	4	tablespoons		50.4333	0.0	11.22	0.2833
garlic clove	2		peeled chopped	50.4333	0.0	11.22	0.2833
oregano	4	tablespoons		31.8	8.2704	1.08	0.5136
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
white wine	2/3	cup		-	-	-	-
beefsteak tomato	8			50.4333	0.0	11.22	0.2833
sea salt	1	pinch		50.4333	0.0	11.22	0.2833
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
superfine sugar	1	pinch		1.0159	0.2624	0.0	0.0
breadcrumb	2	ounces		50.4333	0.0	11.22	0.2833
egg	2			143.0	0.72	12.56	9.51
feta cheese	7	ounces	crumbled	523.908	8.1166	28.1997	42.2302
flat leaf parsley	2	tablespoons	chopped	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.