Cook Greek! We're diving into the delicious world of Greek food with Gemista, a classic Greek dish of rice, mince, veg and herb stuffed vegetables. Our Greek seasoning and imported Greek oregano feature here adding the authentic flavours of Greece
Serves 6 People
VEGETABLES:
4 Tomatoes
4 Red peppers
2 Gem squash (cut into half – seeds scooped out)
5 Potatoes – cut into wedges lengthways
STUFFING:
500g Beef mince
1 1⁄2 Cups Rice
2 Large Onions, finely diced
4 Baby marrows, coarsely grated
2 Carrots, coarsely grated
2 TBS Tomato paste
1⁄2 cup Olive oil
2 TBS Crushed garlic
1⁄2 cup Italian parsley, chopped
1⁄2 cup Dill, chopped
1⁄2 cup Mint, chopped
500g Grated fresh tomato (discard skin)
+- 2 TBS Greek Seasoning (to taste)
1 tsp Greek Oregano
1 TBS Sugar
BOTTOM OF PAN:
400g Passata
1⁄3 cup Water
Greek Seasoning
100ml Extra virgin olive oil
Potato wedges
INSTRUCTIONS
Preheat oven to 180°C.
Prep veggies: Cut the tops off the tomatoes & peppers +- 0.5cm and set aside. Spoon out the flesh and seeds.
Mix the passata, oil, water, seasoning in dish. Add potatoes and coat with sauce.
Place veg into the dish and season with Greek seasoning.
Stuffing: Sauté onions, garlic & carrots. Add tomato paste and mince, cook for 5 minutes. Add rice, cook for 2min, followed by the grated tomato, sugar and baby marrows. Cook for an additional 2 min. Stir in herbs & seasoning. Remove from heat.
Stuff the veg, place the lids on and drizzle oil over.
Spoon any extra filling around veggies.
Cover with wet parchment paper & foil.
Bake 1hr 15min (covered), spoon pan juices over, then uncovered for 30 minutes.
Serve with Greek salad & bread. Kali orexi !