Egyptian Stuffed Tomatoes

• 3/4 cup cracked wheat
• 6 large tomatoes
• 4 small tomatoes
• chives
• parsley
• of fresh mint
• Dressing
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• salt and pepper
• 6 washed lettuce leaves

1. Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour.
2. Wash the large tomatoes, cut off top and take out the pulp.
3. Sprinkle with salt and turn upside down to drain.
4. Cut the herbs.
5. Prepare a dressing with the oil,lemon juice, salt, and pepper.
6. Scald the small tomatoes for 1 minutes and then peel, cut them into cubes.
7. Drain the wheat.
8. Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing.
9. Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.

cracked wheat, tomatoes, tomatoes, chives, parsley, mint, dressing, olive oil, lemon juice, salt

Taken from www.food.com/recipe/egyptian-stuffed-tomatoes-232565 (may not work)