Sheikh el Mahshi Banadoura

• 8 medium tomatoes
• 1 onion, chopped
• 3 tablespoons sunflower oil
• 1/2 pound lean ground lamb or beef
• Salt and pepper
• 1 tablespoon currants or raisins
• 2 tablespoons pine nuts or coarsely chopped walnuts
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 3 tablespoons finely chopped flat-leaf parsley

1. Cut a circle around the stalk end of the tomatoes and cut out a cap from each.
2. Remove the pulp and seeds with a pointed teaspoon.
3. Fry the onion in oil till golden.
4. Add the meat, salt, and pepper.
5. Turn the meat over and squash it with a fork until it changes color.
6. Stir in the currants or raisins and the pine nuts or walnuts, and add cinnamon, allspice, and parsley.
7. Fill the tomatoes with this and cover with their tops.
8. Put them close to each other in a baking dish and bake in a preheated 350F oven for about 30 minutes, or until the tomatoes are soft, being careful that they do not fall apart.
9. Dilute 2 tablespoons tomato paste in about 2/3 cup water.
10. Season with salt and pepper, and add 4 tablespoons oil and the chopped tomato pulp.
11. Pour over the stuffed tomatoes before baking.

tomatoes, onion, sunflower oil, lean ground lamb, salt, currants, pine nuts, cinnamon, allspice, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/sheikh-el-mahshi-banadoura-373493 (may not work)