Bedingan Ahman Makshi (Stuffed Tomatoes)
From Banquets of the nations, 1911
Serves 4
A delightful dish that can be served as a side or main.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 233. The excerpt below is the record exactly as published.
Bedingan Ahman Makshi. (Stuffed Tomatoes.) Procure some tomatoes, hollow them out, and stuff with the same paste as used for stuffing kharoof makshi, 584 SOUDAN after first being roasted in a frying-pan with butter and water. They are then wrapped round with vine leaves and boiled along with some unstuffed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.