Method

1. In a bowl, place the Bayara bulgur and the boiling broth and soak for about 10 minutes.
2. In a small pot with boiling water, cook the masoor daluntil tender.
3. In a small pan, heat some olive oil and then sauté the onion and season with Bayara black pepper.
4. Cut the top part of the tomatoes, set them aside, then scoop out the flesh with a spoon, remove the seeds, and chop the flesh.
5. Place the tomatoes in a baking dish with the opening facing upward.
6. Combine the chopped tomatoes with the onions, olives, feta, parsley, and lemon zest and juice.
7. Mix with Bayarabulgurand masoor dal and season with salt and pepper.
8. Add the mixture in the tomatoes and cover with the tomato tops.
9. Drizzle with olive oil and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes and serve.