Ingredients with Measurements:
- 4 large tomatoes
- 200g Chechil cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the insides with a spoon. Reserve the tomato pulp for another recipe.
3. Cut the Chechil cheese into small cubes and mix with breadcrumbs, minced garlic, olive oil, salt, and pepper in a mixing bowl.
4. Stuff each tomato with the Chechil cheese mixture and place them in a baking dish.
5. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and golden brown.
6. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 15g
- Saturated fat: 7g
- Cholesterol: 30mg
- Sodium: 320mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 4g
- Protein: 10g
Substitutions for ingredients:
- Chechil cheese can be substituted with any other type of cheese that melts well, such as mozzarella or cheddar.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add chopped fresh herbs, such as basil or oregano, to the cheese mixture for extra flavor.
- Substitute the garlic with finely chopped onion or shallots.
Tips and tricks:
- Choose ripe and firm tomatoes for the best results.
- Use a spoon to scoop out the tomato pulp carefully to avoid damaging the tomato shell.
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a bed of fresh greens for a colorful and appetizing presentation.
Garnishes:
- Garnish with fresh parsley or basil for a pop of color and flavor.
Pairings:
- Serve with a side of crusty bread or garlic bread.
Suggested side dishes:
- Roasted vegetables or a side salad would complement this dish well.
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before cutting them.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Chechil cheese is a traditional Turkish cheese made from cow's milk. It is known for its stringy texture and is often used in dishes such as this one.
Flavor profiles:
- This dish is savory and cheesy with a hint of garlic and fresh parsley.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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