Soups and Starters Recipes - Bulgar Stuffed Tomatoes Recipe

Soak the bulgar in plenty of hot water for 30 minutes, drain well and squeeze out the excess liquid.

Cut a thin slice from the top of each tomato, discard the seeds, then scoop out and finely chop the flesh.

Heat the oil in a frying pan. Add the onion, pine nuts, crushed garlic and cumin and fry for 10 minutes until softened. Stir in the bulgar and the tomato pulp and fry for a further 5 minutes.

Remove the pan from the heat and stir in the raisins, parsley, mint and half the cheese and season to taste with salt and pepper.

Spoon the mixture into the empty tomato shells and scatter over the remaining cheese.

Transfer the tomatoes to a small ovenproof dish, drizzle over a little extra oil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 25-30 minutes until the tomatoes are very soft and the cheese crisp and golden.