Tomatoes stuffed with mugrabia

Raisin mugrabia

1. Heat the olive oil with the coriander in a small pan.
2. Sauté the mugrabia in the seasoning oil.
3. Add a ladle of vegetable stock and the raisins to the mugrabia.
4. Cook the mugrabia and raisins over a medium heat, stirring constantly. Gradually add more vegetable stock until the raisin mugrabia is al dente. (takes approx. 10 minutes)

Tomato filling

1. Toast the pistachios and sunflower seeds without fat in a hot pan, taking care not to burn them. Then place in a small bowl.
2. Peel and finely dice the garlic clove and add to the bowl with the seeds.
3. Pluck the mint leaves from the stalks, chop finely and add to the bowl.
4. Remove the stalk from the tomato. Quarter the tomato, remove the seeds, dice and add the diced tomato to the bowl with the seeds, garlic and mint.
5. Add the raisin mugrabia to the tomato cubes, seeds, garlic and mint in the bowl and mix everything together carefully.
6. Add 2 tablespoons of olive oil and season with pul biber, cinnamon and salt.

Mugrabia tomatoes

1. Cut a lid off each tomato and scoop out the tomato with a teaspoon.
2. Fill the hollowed-out tomatoes with the raisin mugrabia.
3. Use the remaining filling to form a bed for each tomato in the oven dish.
4. Place the stuffed tomatoes on top of the mixture.
5. Place the tomato lids on the stuffed tomatoes.
6. Bake the stuffed tomatoes in a 170° oven for approx. 20 minutes.