Egyptian stuffed tomato pickle
Middle Eats · ♥ 3.3K likes · 122.6K views · 8 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 cloves large cloves of garlic
- ¼ tsp salt
Mash and grind the garlic with the salt in a pestle and mortar to a rough paste.
- 1 whole spicy green chilli
- ¼ tsp black pepper
- ¼ tsp cumin
- 2 tbsp white vinegar
- 2 tbsp freshly squeezed lemon juice
Add the black pepper, cumin, white vinegar and lemon juice.
- 1 tbsp oil
- 1 tbsp chopped parsley
Add the oil and mix to combine, then mix in the minced parsley.
- 350 g vine ripened tomatoes
Make three slices in each tomato to cut it into six pieces, cutting only two thirds of the way down so it holds together.
Fill all the cuts with the dressing, packing it so each slice is covered top to bottom, and pour over any that is left.
Keep in the fridge or on the counter until serving; not too long, or the tomatoes soften and the dressing loses its bite.