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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the rice in hot water for at least an hour. | 2. Slice the top of the tomatoes and keep it aside for covering later. | 3. Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup. | 4. Fry the onion until golden and let it cool off | 5. Add all ingredients except the lemon juice and the tomato paste. | 6. Stuff the tomatoes with the mix and put the slice from earlier on top | 7. Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall | 8. In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom. | 9. Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour. | 10. You may use other vegetables to suff such as small eggplants, onions, zucchini etc. | 11. The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	10			221.4	47.847	10.824000000000002	2.46
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
basmati rice	3/4	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
raisin	1	ounce		85.6155	22.5435	0.961	0.1304
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
lemon	1/2			0.6404	0.2058	0.0243	0.0066
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
water	1	cup		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

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