Greek Gemista Recipe (Stuffed Vegetables with Rice)
The ultimate summer food of Greek cuisine and one of the favorites of young and old alike is none other than stuffed vegetables. It is one of those that is passed down from generation to generation and its deliciousness always remains unchanged in time. It's the food you want to eat again and again when you come back from the sea with a cool beer to quench your thirst from the summer heat. When it arrives on the plate it may seem simple but its preparation goes through several stages and every chef has his secrets. Want to know mine?
Ingredients
- 4 piece ripe tomatoes
- 2 piece red peppers
- 2 piece yellow peppers
- 2 piece zucchini large
- 2 piece Florina peppers
- 2 piece potatoes large, cut into cubes
- 2 piece onions large
- 2 piece garlic teeth finely chopped
- 80 grams Nihaki rice
- 80 grams Carolina rice
- 1/2 piece finely chopped parsley
- 1/2 piece mint finely chopped
- 110 grams olive oil
- 1 tablespoon sweet paprika powder
- 1 tablespoon sweet chilli
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon granulated sugar
- salt
- Pepper
For the pan:
- 3 piece ripe tomatoes without seeds, grated on a coarse grater
- 1 piece Florina pepper, grated on a coarse grater
- 100 ml olive oil
- salt
- Pepper
Instructions
- Grate the courgettes on the coarse grater of the onion and leave them to drain for 30 minutes in the pasta strainer to release the liquid.
- Grate the Florina peppers on the coarse onion grater and place them in a deep bowl.
- Cut the tops off the tomatoes on the stem side and use a spoon to remove the flesh and grate it on the onion grater and add it to the bowl with the Florina peppers. Into the bowl add the rice along with the chopped herbs and the sweet paprika, sweet chilli, dry oregano , dry thyme and sugar.
- Cut the caps off the peppers on the stem side remove the seeds from the caps and set aside.
- Grate the onion on a coarse grater and place a deep frying pan on the fire to heat up and add the olive oil and after two minutes add the onion to sauté lightly along with the garlic, being careful not to burn them as they will make the food bitter.
- Leave it for two or three minutes and add the pumpkin well smashed and stir with a large spoon.
- Allow the zucchini to release its liquid over medium-high heat and after 10 minutes, remove the pan from the heat and add the mixture to the bowl with the other ingredients. Finally, add salt and pepper and mix gently.
- Preheat the oven to 200°C (392°F).
- Start filling the sprouts with a spoon up to the top and cover with lids.
- Place them in order on a medium baking tray with the lids up.
- Cut the potatoes into cubes and place them in between the vegetables.
- Mix the ingredients for the pan sauce in a bowl and pour it over the vegetables.
- Bake for 1 to 1.5 hours, depending on your oven's settings.
- Serve preferably when they come to room temperature or cold with feta cheese and fresh bread.