Egyptian Stuffed Tomatoes - cooking recipe

Ingredients

3/4 cup cracked wheat
6 large tomatoes
4 small tomatoes
chives
parsley
of fresh mint
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
6 washed lettuce leaves

Preparation

Put cracked wheat into a bowl, cover with cold water and let stand for 1 hour.
Wash the large tomatoes, cut off top and take out the pulp.
Sprinkle with salt and turn upside down to drain.
Cut the herbs.
Prepare a dressing with the oil,lemon juice, salt, and pepper.
Scald the small tomatoes for 1 minutes and then peel, cut them into cubes.
Drain the wheat.
Toss the cubed tomatoes, wheat, chopped herbs and onions with the dressing.
Fill the large tomatoes with the stuffing and arrange them on a bed of lettuce.