Original name: Peynirli Domates Sepeti
Origin: Turkey
Ingredients
30 small tomatoes cut from the top and carved a bit with the help of a small spoon
2 glasses of ricotta cheese
2 glasses of feta cheese crumbled
15 erbe cipollina chopped
¼ bunch of parsley chopped
30 black olives seeds removed and cut into small pieces
6 big spoons of olive oil
¼ small spoon of pepper
salt
Preparation
Cut the bottom parts of the tomatoes a bit so that they get plain and they can stand on service plates. Sprinkle salt inside the tomatoes and leave them upside down on the plate. In the meanwhile mix well ricotta, feta cheese, erbe cipollina, parsley, olives, pepper and olive oil. Since feta and olives are salty, usually you do not need to add salt, put salt only if needed. Finally, stuff the tomatoes with this mixture. You can get some more parsley and olives to decorate them.