Ingredients: Eight big and mature tomatoes, four large peppers, 14 spoons of white rice, four large onions (chopped), parsley, spearmint, one or two spoons of black dried grapes, one or two spoons of pine nuts, salt, pepper and sugar.
Preparation: Scoop out the pulp of the tomatoes and mix with the chopped onions, parsley, spearmint, rice, sugar, salt and pepper. Fill the tomatoes and peppers with the mixture and use the stem ends as lids. Pour some olive oil over the tomatoes and peppers and bake in the oven at 175 °C for one hour. Serve warm rather than very hot.
Beata Balogová joined The Slovak Spectator in 2003 and became the first Slovak editor-in-chief of Slovakia’s English-language weekly. In January 2015 she left the Spectator to lead editorial team of the SME daily paper.
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James Thomson is a British editor and travel writer who has been based in Slovakia for more than 10 years. He started working with The Slovak Spectator in 2008, when he wrote the 14th edition of the Spectacular Slovakia travel guide. He has also lived and worked in Austria, Australia, Britain and New Zealand. He teaches undergraduate courses on news and information, 20th-century European history and modern China.
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Jana Liptáková has been with The Slovak Spectator since 2004, first as a culture writer and photographer. Before joining the Spectator, Jana Liptáková worked with the TASR newswire and later Slovakia’s first private newswire, SITA.
"Do ľava," (to the left) I yelled, "Nie, do prava" (no, to the right), I gasped. "Dolšie," I screamed. "Nie, nie, horšie..." My Slovak girlfriend collapsed in laughter. Was it something I said?