Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, stuffed vegetables aka greek gemista. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy! Gemista or yemista means "stuffed" in Greek. This traditional dish falls under the category of Greek dishes called "lathera," meaning "cooked with oil".
Stuffed vegetables aka Greek Gemista is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Stuffed vegetables aka Greek Gemista is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook stuffed vegetables aka greek gemista using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed vegetables aka Greek Gemista:
- Take 4 zucchini
- Take 4 eggplants
- Make ready 2 bell peppers
- Prepare 7 tbsp white rice
- Make ready 400 gr beef ground meat
- Prepare 100 ml tomato sauce
- Get 1 onion large size
- Prepare 2 tbsp olive oil
- Prepare Salt and pepper
Imagine a place where hot weather is only an excuse to go to the beach and stay all day long. In and out of the crystal, cool blue water for hours! Greek Stuffed Vegetables You haven't had a stuffed vegetable until you've had Yaya's. Plump bell peppers are broiled until tender, highlighting their natural sweetness.
Steps to make Stuffed vegetables aka Greek Gemista:
- Shimmer in low heat the chopped onion then add the mince, salt, pepper and tomato sauce. Cook it for a while and add the rice with some (1 tbsp), water in order to boil for a while. No need to full cook the rice since will be cooked in the oven after.
- Take the veggies and cut one side. Leave it aside so you have it as a cap later on. Clean the interior of the vegetables with a knife and fill it with the filling. Put the cap so will close the veggie. Repeat for all veggies.
- Put them in a tray pan in a way that the caps from the veggies won't open. And put the 2 tbsp of oil above the veggies before put them in the oven.
- In a preheated oven cook them for an hour and a half at 170 degrees. If needed put some water in the edges of the tray pan. After 1 hour check with a fork the veggies. Enjoy!
A mixture of succulent tomatoes and silky potatoes are tossed with hand-picked herbs and lucious rice. Greek stuffed vegetables are not just vegetables stuffed with rice. This would not be interesting at all! The traditional recipe uses a lot of green herbs, spices, the juice from the tomatoes, and the flesh from the emptied vegetables to create a very flavorful, fresh and light dish. This very delicious rustic vegetarian dish takes advantage of in-season vegetables (all year round).
So that’s going to wrap this up with this special food stuffed vegetables aka greek gemista recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
