Gemista
Gemista is a Greek dish of stuffed vegetable with either meat, rice and herbs or exclude the meat for a vegan option. Either way you have it, it is a delicious and complete meal.
And now sounding a little like Gus from “My Big Fat Greek Wedding” the word Gemista comes from the Greek word meaning stuffed!
As with most Greek dishes, every region has its own variation to Gemista, some with fresh herbs, others with currants and nuts, and some with dried oregano. And you can use a variety of vegetables too. Most common are capsicums, tomatoes, eggplants and zucchinis. I generally use capsicum because I love the flavour it adds to the rice/meat mixture. One of my favourite aspect about Gemista is the little burnt crispy bits on the capsicums… some with burnt rice and meat bits, it’s so delicious.
Another thing with this and most Greek dishes, there are no real correct quantities. I have provided measurements for the ingredients to make my Gemista but generally everything is approximate and “with the eye” “με το ματι” as Greeks say.
Here is my Gemista, I hope you try this special dish, as it’s one of my favourite Greek meals.
Recipe
Gemista
Ingredients for 15 capsicums
15 red capsicums
1 kilo beef mince
1 large onion grated
2 1/2 cups of arborio or short grain rice
1 cup chopped parsley loosely packed
1 cup chopped dill loosely pack
1tbs dried oregano
1/2 cup extra virgin olive oil (half for cooking half to drizzle)
2 garlic cloves minced
1 cup crushed tomatoes
1tbs tomato paste
1 cup water
Salt & Pepper
Directions
Wash the capsicums, cut around the top of the capsicum and remove the inside without piercing the skin
Position in a big tray
Heat oil in a fry pan, medium heat
Add the onion and garlic, then add the mince chopping it to make it as fine as possible add salt and pepper to taste
When the mince cooks, add the tomatoes and paste, cook them a little and add the rice and herbs, coating the rice with the tomatoes and generally combining all the ingredients
Once all ingredients are combined, the rice is not cooked it’s time to start filling the capsicums
Fill the capsicums loosely as the rice will expend once it’s cooked and top with the top of the capsicum
Add a cup of water to the base of the tray
Sprinkle with the other half of the olive oil
Add a generous amount of salt on the capsicums
Cook in a pre-heated oven for 1- 1 1/4 at 220 degrees (based on how thick the skin of the capsicums are)
Serve hot
HINT 1: You can omit the meat just add extra rice
HINT 2: Gemista taste amazing with a side serve of Greek yoghurt or feta
HINT 3: The capsicums to be come out of the oven with little charred bits, that makes this dish so delicious