• 10 tomatoes
• 1 kg of minced meat
• 1 large onion
• 4 potatoes
• some olive oil
• salt, pepper, mint

Preparation:

1. Take the large onion and slice it into small pieces.  
2. Place some olive oil into a pot.
3. Add the sliced onion, turn until lightly brown
4. Add the minced meat into the pot and stir until brown.
5. Take the tomatoes and in each one cut out a circle at the top. Make sure you keep these flaps.
6. Clean out the inside of the tomatoes.
7. Take the inside of the tomatoes and grate them creating a juice.
8. Now place half the juice into the pot, keep the other half in the bowl
9. Place one cup of rice into the pot and then mix.
10. Add one spoon of mint to pot.
11. Add salt and pepper.
12. Leave for five minutes.
13. Take the mixture from the pot and fill up the tomatoes. Placing approximately 2 spoons in each tomato. Then cover up each tomato with its' flap.
14. Place all the tomatoes in a cooking pan.
15. Cut the potatoes into 4 sections each.
16. Wherever there is space in the cooking pan place the cut potatoes.
17. Take the remaining juice in the bowl and add 25ml of olive oil to it, then pour over the tomatoes and potatoes in the cooking pan.
18. Place in the oven at 400 degrees Fahrenheit for 1 hour.
19. If you see that there is burning at the top of the potatoes or tomatoes you can cover up the cooking pan with tin foil to avoid this.

Serves: 4-6