Title: Domates Yenas De Kezo (Cheese-Stuffed Tomatoe
Categories: Jewish Israel Turkey
Yield: 8 Servings

8		(abt 2 lbs) tomatoes
2	ts	Sugar
1/2	ts	Salt
2		Eggs, beaten
1/4	lb	Feta cheese, grated
1/4	lb	Kashkaval cheese, grated
		Oil

The vegetables grown in Turkey are full of flavor and of great variety. Tomatoes are especially popular in salads and in this Jewish-style cheese stuffing, which is baked until golden -- beautiful to look at as well as to taste. Turkey, the crossroads between Europe and Asia, was a transit point for the Spanish, discoverers of the tomato during their conquest of Mexico. They took it to Europe and Asia, where it was incorporated into the cuisine.

1. Cut the top off each tomato and scoop out abt half of the pulp, leaving a firm wall. Sprinkle 1/4 tablespoon of the sugar and a few grains of salt into each tomato.

2. Mix the eggs and cheeses together. Fill the tomatoes almost to the top but leave room for expansion.

3. Put tomatoes in an oiled baking dish and bake in a preheated 350F oven for 1/2 hour, or until tomatoes are soft but have not become watery.

Serve warm with other dairy dishes. Serves 8.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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