Rice-Stuffed Tomatoes with Kofta Skewers and Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 250 grams cooked Long grain rice
- 1 Tbsp freshly cut Basil
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 garlic clove
- 1 shallot
- 2 sprigs parsley
- 2 sprigs oregano
- 600 grams Ground lamb
- Cumin (ground)
- 200 grams Feta
- ½ Red onion
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the tomatoes. Cut a lid off each and scoop out the flesh. Mix the rice with the basil, lemon juice and 1 tablespoon oil and season with salt and pepper. Fill in the tomatoes and top with the lids. Set on an oiled baking sheet, drizzle with a little oil and bake in the oven for about 15 minutes.
For kofta, peel the garlic and the shallot and finely chop together. Rinse the parsley and the oregano, shake dry, pluck off the leaves and chop finely. Knead the ground lamb with the garlic, the shallot and herbs. Season with salt, cumin and pepper.
Form the mixture into about 8 small balls and place on skewers. Press well to slightly elongate. Brush with oil and broil on the hot grill (or pan) 6-8 minutes on all sides.
Cut the feta into 4 slices and arrange on a large platter. Peel the onion and cut into strips. Arrange over the feta and drizzle with a little oil and pepper. Place the stuffed tomatoes and skewers alongside and serve.
