Katerina Zara, an MSc student of Food Technology from Greece All the flavours of the world can be found in the WUR community. Master’s student of Food Technology Katerina Zara (25) takes us to Greece with her recipe for gemista.
‘Gemista are usually eaten during summer in Greece since the vegetables used for this particular dish are ripe in the summer. It is a light meal, eaten either hot or cold. Legend has it that gemista are tastier if eaten the next day. Fun fact: gemista without minced meat are called “orfana”, which means orphans.’
Ingredients (2 servings)
- 2 tomatoes, ripe and firm
- 2 bell peppers
- 1 courgette
- 1 aubergine
- 2 carrots
- 1 onion
- 200g Greek Carolina rice
- Sprigs of parsley, mint and dill
- olive oil
- salt and pepper
Method
- Cut the tops off the tomatoes and keep them to use as lids. Spoon out the flesh into a bowl.
- Do the same with the peppers, removing the seeds.
- Sauté the onion in olive oil.
- Add finely chopped courgette, aubergine and carrots and cook for a few minutes until they start to soften.
- Add the rice and sauté for 3-4 minutes.
- Add the tomato flesh and seasoning.
- Pour in 250ml water and simmer for 5 minutes.
- Finish by adding the chopped herbs.
- Fill the tomatoes and peppers with the stuffing, ¾ full.
- Cover with the lids and transfer them to a baking dish, half-filled with water.
- Sprinkle olive oil over the vegetables.
- Cover with aluminium foil and bake at 180℃ for 1 hour.
- Remove the foil and bake for another 15 minutes until most of the liquid has evaporated.
Enjoy with feta cheese.
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