Eid Lamb and Pomegranate-Stuffed Cherry Tomatoes

Steps

1. 1

   Prepare tomato halvesOven 400°F / 205°C

   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
   • Rinse cherry tomatoes and pat dry.
   • Slice each tomato in half horizontally.
   • Using a small spoon or melon baller, gently scoop out the seeds and juice from each half, creating a small cavity.
   • Arrange tomato halves cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
   • Season lightly inside each cavity with a pinch of salt and pepper.

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   Ready when: Tomato halves are hollowed and arranged

   Tip: Don't dig too deep into the tomato—leave a thin wall so it doesn't collapse during roasting.

2. 2

   Cook spiced lamb fillingOven 160°F / 70°C

   • Heat 1 tablespoon olive oil in a small skillet over medium-high heat.
   • Add diced onion and cook for 2–3 minutes, stirring occasionally, until softened and slightly translucent.
   • Add minced garlic and cook for 30 seconds until fragrant.
   • Crumble in ground lamb, breaking it into small pieces with a wooden spoon.
   • Cook for 4–5 minutes, stirring frequently, until the lamb is just cooked through and no longer pink (internal temp 160°F/71°C).
   • Stir in cumin, cinnamon, allspice, salt, and pepper.
   • Cook for 1 minute more to bloom the spices.

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   Ready when: Lamb is cooked through, no pink remains, spices are fragrant

   Tip: Keep the heat moderately high and stir often so the lamb cooks evenly and the spices toast without burning.

3. 3

   Mix filling with herbs and pomegranate

   • Remove the skillet from heat and let the lamb cool for 2 minutes.
   • Stir in minced parsley, minced mint, and half of the pomegranate seeds (about 3 tablespoons).
   • Taste and adjust seasoning with salt and pepper if needed.
   • The filling should be flavorful and warm but not piping hot when you stuff the tomatoes.

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   Ready when: Filling is evenly mixed and cooled

   Tip: Folding in the herbs and pomegranate at the end keeps them fresh and the seeds intact.

4. 4

   Fill tomato halves

   • Spoon or pipe the spiced lamb mixture into each tomato half, dividing it evenly among all 24 halves.
   • Fill each cavity generously but don't overstuff—about 1½ teaspoons per half.
   • Drizzle the remaining 1 tablespoon olive oil over the filled tomatoes.

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   Ready when: All tomatoes are filled and evenly distributed

   Tip: If the filling is still warm, let it cool another minute so it stays in place during roasting.

5. 5

   Roast filled tomatoesOven 400°F / 205°C

   • Place the baking sheet in the preheated 400°F (200°C) oven and roast for 12–15 minutes, until the tomatoes are tender and slightly collapsed at the edges and the filling is warmed through.
   • The tomato skin may wrinkle slightly and begin to char at the edges—this is desirable for flavor.
   • Remove from oven and let cool on the baking sheet for 5 minutes.

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   Ready when: Tomato skin is wrinkled and tender, edges slightly charred, filling is hot

   Tip: Don't roast too long or the tomatoes will collapse completely. They should hold their shape and still have some structure.

6. 6

   Finish with yogurt and garnish

   • While tomatoes cool, stir the yogurt in a small bowl until smooth.
   • Transfer the cooled stuffed tomatoes to a serving platter.
   • Dollop or pipe a small spoonful (about ½ teaspoon) of yogurt on top of each tomato.
   • Scatter the remaining pomegranate seeds over all the tomatoes.
   • If using, sprinkle lightly with sumac powder and scatter toasted pine nuts over the top.
   • Serve at room temperature or slightly warm.

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   Ready when: Platter is garnished and ready to serve

   Tip: Add the yogurt and pomegranate garnish just before serving so they stay bright and fresh.