Stuffed Lemons with Beef: A Cozy Country Recipe

Prepare the lemons: Slice off the top 1/4 inch of each lemon. Using a small spoon or a citrus reamer, carefully scoop out the pulp and seeds, leaving a thick shell. Reserve the pulp if you wish to add some to the sauce for extra lemon flavor.

Prepare the filling: In a large bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, chopped parsley, mint, dill (if using), salt, black pepper, cumin, sumac, and red pepper flakes (if using). Mix thoroughly with your hands until all ingredients are well combined.

Stuff the lemons: Carefully fill each hollowed lemon with the beef and rice mixture, pressing gently but not too tightly. Leave a little space at the top as the rice will expand during cooking.

Arrange in the pot: Drizzle olive oil at the bottom of a large, heavy-bottomed pot or Dutch oven. Arrange the stuffed lemons snugly in a single layer. If you have any remaining filling, you can form small meatballs or stuff other vegetables like bell peppers.

Prepare the cooking liquid: In a separate bowl, whisk together the tomato paste with 3-4 cups of water or beef broth. Add a pinch of salt and pepper, and any reserved lemon pulp for extra tang. Mix until the tomato paste is fully dissolved.

Cook the stuffed lemons: Pour the prepared cooking liquid over the stuffed lemons in the pot until they are mostly submerged. Place a heat-proof plate or a smaller lid directly on top of the lemons to keep them submerged. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 60-90 minutes, or until the rice is cooked through and the lemons are tender.

Rest and serve: Once cooked, remove the pot from heat and let it rest, covered, for 10-15 minutes before serving. This allows the flavors to meld and the lemons to become even more tender. Serve hot, garnished with fresh herbs if desired.