Stuffed tomatoes with bulgur and minced meat

Ingredients for 8 servings:

• 8 large tomatoes, e.g. ox hearts
• 600 g minced beef
• 200 g bulgur
• 200 g feta cheese
• 1 tbsp, heaped cream cheese
• 1 bunch of spring onions
• 1 bunch of flat-leaf parsley
• 1 garlic clove(s)
• 500 ml vegetable stock
• 1 tsp coriander powder
• 1 tsp cumin powder
• salt and pepper
• some fat for the mold
• 1 kg natural yogurt
• 1 bunch of mint
• e.g. garlic, fresh
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with a yogurt-mint dip

Simmer the bulgur in the vegetable stock for 5-7 minutes, cover, and let it swell slightly. Then, uncovered, stir the bulgur occasionally and let it cool. Cut a lid off the top of the tomatoes. Set the lid aside. Carefully hollow out the tomatoes. Wash the parsley and shake dry. Peel the garlic. Wash the spring onions. Chop the spring onions, parsley, and garlic. Dice the feta. Mix the minced meat with the bulgur, feta, cream cheese, spring onions, parsley, and garlic, and season with the spices. Generously fill the tomatoes with the mixture, place the lid on top, and place the tomatoes in a greased baking dish. Place the tomatoes in the preheated oven and cook at 180°C (convection oven) for 30 minutes. Meanwhile, prepare the yogurt dip with mint. Wash the mint, shake dry, and chop it. If you like, peel and chop the garlic too. Mix the yogurt with the mint and garlic and season with salt and pepper. Tip: I save the insides of the tomatoes for broth or tomato sauce.