We're starting with this because I consider tomatoes to be very easy to stuff and they cook in the oven so it's pretty hands off. It's a great way to step into more complex Levantine recipes without being all too intimidating. I really hope you can give this one a try.
Click here for the full recipe.
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Waleed’s favourite Lebanese olive oil, Les Cousines, can be found here. Don’t forget to use Waleed’s very own special introductory code for 15% off your first order.
Nb: This name is a name given to this dish in the Levant. There, it is sometimes also sometimes called (محشي بندورة), which is a reversal of the words. In the Gulf and in Egypt, the dish is called (طماطم محشوة), or (طماطم محشوة).
