Ingrédients (4 personnes)

• 4 tomates mûres mais fermes
• 100 g pain de blé complet, émietté
• ½ oignon, finement haché
• 1 gousse d’ail, émincée
• Persil et coriandre fraîche, ciselés (environ 2 c. à soupe de chaque)
• 1 c. à soupe d’huile d’olive
• Sel, poivre, paprika ou carvi selon goût
• 1 pincée de sucre pour l’acidité (optionnel)

Étapes

1. Préchauffez le four à 180 °C.
2. Lavez les tomates, coupez le chapeau (réservez-le), et évidez‑les délicatement (conservez la chair). Salez légèrement l’intérieur puis retournez‑les sur du papier absorbant.
3. Dans un bol, mélangez le pain émietté, oignon, ail, persil, coriandre, épices, sucre si vous le souhaitez, et un peu de chair de tomate bien égouttée. Arrosez d’un filet d’huile d’olive, assaisonnez.
4. Farcissez les tomates de cette préparation, replacez les chapeaux dessus. Disposez‑les dans un plat à four huilé légèrement.
5. Versez un fond d’eau ou un peu de jus de tomate au fond du plat (1–2 cm).
6. Enfournez 20–25 min jusqu’à ce que les tomates soient tendres et la farce dorée sur le dessus.

Suggestions de service

• Servir chaud ou tiède avec une salade verte ou du zaalouk.
• Accompagner de yaourt nature ou un filet de citron.
• Peut aussi se manger froid avec du pain marocain chaud (khobz, baguette, etc.).

Pourquoi c’est bon ?

• Simple et sain : légumes + pain complet + herbes du terroir.
• Polyvalent : entrée ou plat léger, végétarien, économique.
• Plein de goût sans alarbiya (matière grasse excessive).

Si tu veux une autre recette (tajine, harira, pastilla sucrée, desserts… n’hésite pas !)

You said:

english o b h1 o h2 o h3 o h4 dylah a

ChatGPT said:

Sure! Here’s the same recipe in English, fully structured with proper H1, H2, H3, and H4 formatting:

Stuffed Tomatoes with Whole Wheat Bread

A healthy and delicious baked tomato recipe inspired by Moroccan flavors. Perfect as a light meal or appetizer.

📝 Ingredients (Serves 4)

• 4 firm ripe tomatoes
• 100g whole wheat bread, crumbled
• ½ small onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh coriander, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp paprika or ground caraway (optional)
• A pinch of sugar (optional, to balance acidity)

🥣 Preparation Steps

Step 1: Prep the Tomatoes

• Preheat your oven to 180°C (350°F).
• Wash the tomatoes and cut off the tops (keep them as lids).
• Gently scoop out the pulp using a spoon.
• Lightly salt the insides and place them upside down on paper towels to drain.

Step 2: Make the Filling

• In a bowl, combine crumbled bread, chopped onion, minced garlic, parsley, coriander, paprika, and a bit of the tomato pulp.
• Drizzle in the olive oil and mix well.
• Season with salt, pepper, and sugar if using.

Step 3: Stuff and Bake

• Fill each tomato with the prepared mixture.
• Place the tomato tops back on.
• Arrange the stuffed tomatoes in a lightly greased baking dish.
• Pour a little tomato juice or water (1–2 cm) into the base of the dish.
• Bake for 20–25 minutes until the tomatoes are tender and the tops are slightly golden.

🍽 Serving Tips

Enjoy It Hot or Cold

• Serve warm with green salad or chilled with flatbread.

Optional Add-ons

• A spoonful of plain yogurt or a squeeze of lemon juice enhances the taste.
• You can also add grated cheese before baking for a richer version.

Matisha m‘a khobz bṭīn

Serves: 4 Cooking Time: 20–25 minutes 20–25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Servings for: 4 Prep Time: Not specified Prep Time Structured Data Format: Not specified Cooking Time: 20–25 minutes Cooking Time Structured Data Format: PT20M to PT25M Total Time Structured Data Format: Not specified Number calories for this recipe: Not specified Number fat for this recipe: Not specified Recipe Cuisine: Moroccan Ingredients: 4 firm ripe tomatoes 100g whole wheat bread, crumbled ½ small onion, finely chopped 1 garlic clove, minced 2 tbsp fresh parsley, chopped 2 tbsp fresh coriander, chopped 1 tbsp olive oil Salt and pepper to taste ½ tsp paprika or ground caraway (optional) A pinch of sugar (optional, to balance acidity)

Instructions

• Preheat your oven to 180°C (350°F).
• Wash the tomatoes and cut off the tops (keep them as lids).
• Gently scoop out the pulp using a spoon.
• Lightly salt the insides and place them upside down on paper towels to drain.
• In a bowl, combine crumbled bread, chopped onion, minced garlic, parsley, coriander, paprika, and a bit of the tomato pulp.
• Drizzle in the olive oil and mix well.
• Season with salt, pepper, and sugar if using.
• Fill each tomato with the prepared mixture.
• Place the tomato tops back on.
• Arrange the stuffed tomatoes in a lightly greased baking dish.
• Pour a little tomato juice or water (1–2 cm) into the base of the dish.
• Bake for 20–25 minutes until the tomatoes are tender and the tops are slightly golden.

Notes

Serve warm with a green salad or chilled with flatbread. A spoonful of plain yogurt or a squeeze of lemon juice enhances the taste. You can also add grated cheese before baking for a richer version. This recipe is healthy, full of fiber and nutrients, versatile, and easy to prepare.

 

 

 

 

 

 

 

💡 Why You’ll Love This Recipe

• Healthy: Full of fiber and nutrients from fresh herbs and whole bread.
• Versatile: Works great as an appetizer, light lunch, or side dish.
• Easy to Prepare: Requires simple ingredients and little effort.