Greek Gemista Recipe

Greek Gemista Recipe

Our go-to Greek summer dish is fresh, light and delicious. Gemista are stuffed vegetables (usually tomatoes and/or peppers) and in this version we made it lathera, or vegetarian. 

Preparation time: 30 mins

Cooking time: 1 hour

Portions: 4-6 

 

 

Ingredients

Half a kilo of potatoes

Olive oil

Salt, Pepper

Vegetables:

6 tomatoes

6 green peppers

Filling

4 tablespoons olive oil

350 grams Glase or short-grain rice

400 ml water

1 Vegetable stock cube

2 garlic cloves

1 large spoon tomato paste

1 zucchini

1 carrot

1 table spoon sugar

Salt - generous

Pepper - generous

Bunch of fresh parsley

Bunch of fresh mint 

⅓ bunch of Dill

Serving

Olive oil

Mint leaves

greek food ingredients

Execution

We preheat the oven to 350°F / 180°C

For the potatoes

  • Cut the potato into wedges, leaving the skin on for extra flavour
  • Place your pan on high heat.
  • Add 2 tbsp of olive oil, and when hot, add the potato wedges.
  • Add salt, pepper and sauté for 4-5 minutes, giving color but not cooking them through.
  • Place in a roasting pan 

For the vegetables

  • With a sharp knife, cut a cap off a tomato approximately 0.5-1cm from the bottom side (It can be cut off at the top side, however this way fits more stuffing)
  • Using a spoon, scoop out the contents of the tomato, taking care not to damage the structure so that the filling does not subsequently fall out.
  • Empty the tomato flesh into a bowl, and gently break using your hands in order to release the juices.
  • Place the tomatoes in the roasting pan with the open side facing upward.
  • Cut a cap approximately 0.5-1cm off the top of the peppers
  • Remove the inside of the peppers whilst maintaining the outside structure intact.
  • Place the peppers in the roasting pan

For the filling

  • Finely chop two onions and place in a bowl.
  • Heat up two tbsp of olive oil, high heat on a non-stick frying pan
  • Sauté the onions.
  • Finely chop the garlic, carrot, zucchini and add to the frying pan
  • Add a tbsp of sugar and mix 4-5 minutes with a wooden spoon until the vegetables start to caramelize. 
  • Add a generous amount of salt and pepper
  • Add the rice and sauté for 3-4 minutes  
  • Add 1 tbsp of tomato paste, and sauté
  • Mix 400ml water and the vegetable stock cube until fully disintegrated, and then add to the pan
  • Straight after, add the tomato juice from the emptied tomatoes
  • Turn down the heat as you do not want it to cook here
  • Chop the parsley, mint and dill, and add to the mix, taking care to mix well

Putting it all together 

  • Add olive oil, salt and pepper all over the hollow vegetables in the roasting pan
  • Using a spoon, fill in the hollow vegetables just a bit under the top, and cover with their caps
  • Place any remaining filling in the spaces between the stuffed vegetables
  • Add 200 ml water to the roasting pan
  • Add some more olive oil on top of the vegetables, and cover in aluminium foil
  • Bake for 1 hour, and then another 20-30 mins without the foil

Serve

  • Add the required vegetables and potatoes to a plate
  • Add some olive oil on top and mint
  • Serve with feta cheese, olive oil and oregano on the side
gemista greek food