My Yaya’s Gemista (stuffed tomatoes with rice)
This is a very traditional Greek recipe with my grandma’s twist. Perfect for a cold Sunday afternoon. It can be done vegetarian (like my recipe here) or with meat if you would like to add 300 grams of mince meat while you cook the rice.
Open in Cookpad AppCooking Instructions
- 1
Turn oven on 180 degrees
Cut the bottoms of all tomatoes and keep them on the side, we will use them as lids to close the tomato after we have added the filling
Remove the tomato flesh and blend in a mixer
Thinly slice the onions and herbs
Cut the potatoes & parsnips in wedges, put olive oil in a pan on high heat and cook for 5 min.Take a pyrex and throw them in - keep aside.
- 2
Filling:
In a medium-size pot heat olive oil and cook onions & garlic
Mix in sugar, raisins & rice and cook for 5 minAdd tomato juice from the flesh, half a glass of wine, 300 ml water mixed with stock and cook for a few minutes, add salt and stir slowly
Turn off the heat and throw in your herbs, mix with a spatula - your filling is ready - the rice will cook in the oven.
- 3
Place the tomatoes in the same pyrex, add salt&pepper, and with a spoon fill up the tomatoes.
Close them with their own lid
Throw the rice that is left in the pot on the potatoes to give an extra taste.Add 200 ml of water, salt&pepper, cover with foil and cook for 1 hour. After 1 hour remove the foil and cook for 15 min.
Serve with feta cheese
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