20 - 25 medium tomatoes, 500g meat (pulp of mutton or beef), 300g mutton fat (150g for mince, 150g for sauce), 1 egg, 1 cup of half cooked rice, 4-6 onions (half for mince, half for sauce), 2-3 potatoes, 1 carrot, 1 pod of sweet pepper, 1 hot pepper, salt to taste.
Finely chop or mince the meat. Add chopped onion and raw egg. Sprinkle with salt and pepper, mix well.
In the lower tier steam pot melt the lamb fat, chopped into cubes. Without removing the cracklings, fry onions in it. Put shredded carrots and potatoes, Bulgarian (sweet) pepper, sliced as rings, and a whole pod of red pepper. Pour a little water and stew until half ready.
Cut bottoms of mature red tomatoes. Carefully, without disturbing their integrity, remove with a small knife the core with the seeds. Put in the tomatoes a little salt; put a piece of fat with size of the amygdala. Then fill the tomatoes with minced meat. To the upper tiers of the steam pot put tomatoes stuffed with open side down. The cores of tomatoes finely chop or put through a meat grinder. All this, together with the juice pour into the pot, add salt. Upper compartment of the steam pot with stuffed tomatoes settle down and cook in the steam of the sauce for 35-40 minutes.
Before serving, remove the ready tomatoes, put on a plate. Serve up sauce separately in a Piala (cup).
