This is a recipe I remember my mother-in-law making when I was living in Egypt.
In a saucepan fry the mince in the oil until brown then add the chopped onion and garlic, tin tomatoes, chopped coriander and rice. Simmer for a few minutes.
Remove from heat.
Wash the tomatoes then cut the tops off and scoop out the middle. ( These can be added to the mixture in the saucepan)
Place the mixture in the tomatoes, just over half way up each one, and place in a slightly oiled baking tin or casserole.
Mix the beef stock with the boiling water and fill up the mixture in the tomatoes, to just below the top
Decorate with chopped carrot.
Cook in the oven heat 190c for approx 45 mins.
The mixture can also be used in large peppers or courgettes, prepared and cooked in the same way.
Fresh stock gives a better taste.
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