Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed vegetables aka greek gemista. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Gemista or yemista means "stuffed" in Greek. This traditional dish falls under the category of Greek dishes called "lathera," meaning "cooked with oil". As most Greek recipes, gemista require simple technique but demand high quality ingredients. Gemista is one of the most well known Greek comfort foods.
Stuffed vegetables aka Greek Gemista is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Stuffed vegetables aka Greek Gemista is something that I have loved my whole life.
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 it.
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The ingredients needed to make Stuffed vegetables aka Greek Gemista:
- Take 4 zucchini
- Get 4 eggplants
- Make ready 2 bell peppers
- Prepare 7 tbsp white rice
- Prepare 400 gr beef ground meat
- Prepare 100 ml tomato sauce
- Make ready 1 onion large size
- Prepare 2 tbsp olive oil
- Take Salt and pepper
If it's tasting good, it also will be right when cooked! STUFFED VEGETABLES INTO THE MEDITERRANEAN CUISINE Along with Dolmades, Gemista is the most popular Greek stuffed food: sure enough, Gemista in Greek means "filled with"! Initially, the Gemista recipe varied depending on the availability of the vegetables in the gardens. Two main categories are used for Greek stuffed vegetables: long-grain white (or brown) rice and medium-grain rice.
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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!
Initially, the Gemista recipe varied depending on the availability of the vegetables in the gardens. Two main categories are used for Greek stuffed vegetables: long-grain white (or brown) rice and medium-grain rice. Long-grain rice comes out so light and dry and so it stays firm, fluffy, and separates after cooking. If you are fond of individual, discrete grains that don't stick to your utensil, this is your kind of rice. This Greek recipe is vegan and very delicious.
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