10 medium size tomatoes
½ pound ground beef or lamb or combination
¾ cup basmati rice
1 chopped onion
½ cup chopped parsley or cilantro
1 tbsp paprika
Juice from ½ lemon
1 tbsp tomato paste
1 cup water
Soak the rice in hot water for at least an hour
Slice the top of the tomatoes and keep it aside for covering later
Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup
Fry the onion until golden and let it cool off
Add all ingredients except the lemon juice and the tomato paste
Stuff the tomatoes with the mix and put the slice from earlier on top
Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall
In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom
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.
You may use other vegetables to suff such as small eggplants, onions, zucchini etc.
The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.