Gemista - Greek traditional recipe for stuffed vegetables with rice, vegan version | Fresh Piato
Gemista or Yemista, is a delicious traditional Greek food with oven-baked vegetables stuffed with rice. When Gemista is in your oven, your kitchen will be filled with wonderful smells, aromas, and incomparable tastes of this beautiful food.
✔ Ingredients: (serve 6-8)
◾ 7-9 large firm Tomatoes, for stuffing
◾ 5-8 medium green bell Peppers
◾ 6 Zucchini cut in half
◾ 350g medium grain Rice, washed well
◾ 2 large Onions, finely chopped
◾ 2 Carrots, grated
◾ 6 cloves of Garlic, minced
◾ 5 Potatoes, cut into wedges
◾ 3/4 of a cup Olive Oil, divided
◾ 1 cup of Parsley, finely chopped
◾ 1/2 cup of Dill, finely chopped
◾ 2 pinches of dried Spearmint
◾ Salt /Pepper
◾ A handful of Breadcrumbs (Optional)
Recipe / Συνταγή:
ENG ►
Ελληνικά ►
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00:00 - Fresh Intro
00:11 - How to prepare the vegetables
04:18 - How to prepare the filling
09:23 - How to saute the rice (optional step)
11:42 - How to season the inside of the vegetables
12:40 - How to fill the vegetables
13:55 - How to cut the potatoes
14:27 - How to season the potatoes
16:03 - How to arrange the potatoes inside the baking tray
16:33 - How to bake the Gemista
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#gemista #yemista #vegan
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Vegetarian GEMISTA : Greek Stuffed vegetables easy and made with simple ingredients and delicious
This is one of my favourite Greek recipes because it is packed with flavours but made with very simple ingredients. It does take some time to prepare and cook and has a lot of steps but they are fairly simple and it comes together in the oven. The flavours are spot on which makes the process so worth it.
#Kouzina_of_SOFIA#
#Gemista#
#vegetariangemista#
#greekgemista#
#stuffedvegetables#
#stuffed#vegetables#
#greekstyle#
#greekrecipe#
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#easy_greek_gemista#
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Ingredients:
- Peppers and Tomatoes
- Potato(es) for stabilizing the vegetables
For stuffing:
- 1 red pepper
- 1 medium white onion
- 1 cup short grain rice
- 3 tbsp parsley
- 2 dried tomatoes
- 4 cloves of garlic
- 4 tbsp olive oil
- 2 cups vegetable broth
- salt, pepper and oregano to taste
For the sauce:
- 1 medium white onion
- 4 cloves of garlic
- 1 cup tomato puree
- 4 tbsp olive oil
- salt, pepper and oregano to taste
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Greek Stuffed Tomatoes (Best Baked Stuffed Tomatoes Recipe)
Greek Stuffed Tomatoes Recipe by Mariette. This Greek stuffed Tomatoes recipe is both easy and tasty. I've learned a lot of Greek recipes from Greek friends and here I am sharing these recipes with you.
I have many easy tomato recipes at my website, so be sure to check them out.
The ingredients list and written instructions for this stuffed tomatoes recipe are at my website.
Served hot even though it is tasty served cold too but traditionally it is served hot.
What is your favorite baked stuffed tomato recipe?
Stuffed Tomatoes (with Chickpeas and Spinach)
⭐️ Get Recipe:
Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and Mediterranean flavors.
Our recipe is wholesome, healthy, and delicious, and you can enjoy it as a starter, main course, or side dish. It's excellent for meal prep too!
⭐️ Ingredients
12 vine tomatoes
2 tablespoons olive oil
1 onion chopped
3 cloves garlic pressed
1 teaspoon cumin ground
1 teaspoon coriander ground
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
2 cups (500 grams) vegetable broth
1 can (15-ounce) (240 grams) chickpeas drained
2 handfuls spinach
1 teaspoon salt + black pepper to taste
1 handful of parsley, chopped
❤️ Nico & Louise
Theplantbasedschool.com
Gemista: Greek Stuffed Tomatoes & Peppers Classic Comfort Food
Gemista, pronounced: ye-meesta is another classic Greek dish enjoyed all year round. It is a comforting, hearty dish in the winter and a perfect way to use all of the extra tomatoes, bell peppers, and zucchini flowers that are growing in the garden in the summer.
Printable recipe:
Ingredients
6 medium tomatoes
5 large bell peppers
4-6 potatoes, peeled and sliced into
wedges
For the stuffing:
1 pound ground beef
1 cup basmati rice
2 medium onions, finely
chopped
3-4 garlic cloves, grated
1 (16 ounces) can tomatoes, pureed
1 cup olive oil
2 cups of water
Pinch of crushed red pepper flakes
Salt (about 3 teaspoons)
Black pepper, to taste
3-4 tablespoons chopped fresh
parsley
1 teaspoon dried oregano
1 teaspoon dried dill or basil
Instructions
Preheat oven to 400 °F, 200 °C.
Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers.
Make the stuffing:
Add the canned tomatoes and the tomato pulp into a blender and puree until smooth.
Cook onions in ¾ cup of olive oil until soft and golden, about 10 minutes. Add garlic and warm through for a few seconds.
Add ground beef and break it up while browning a bit. Add canned tomato puree, ¾ teaspoons salt, and pepper. Bring to a boil then reduce heat and cook approximately 15 minutes.
Add rice, 2 cups of water, and a teaspoon of salt and cook for 6-8 minutes on medium-high heat. Do not overcook rice because it will continue to cook in the oven!) Remove from heat and add herbs. Mix well and allow to cool slightly.
Assemble the dish:
Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.
Sprinkle some olive oil, oregano, salt, and pepper over the potatoes.
Arrange the vegetables in a baking dish with the potatoes in between.
Fill the tomatoes and bell peppers with the beef and rice filling no more than ¾ full. The rice will expand more while cooking in the oven. Place the veggie tops overfilling.
Mix in ¼ cup olive oil and ¼ teaspoon dried oregano along with salt and pepper to the remaining tomato puree.
Pour the tomato sauce with seasoning over potatoes. Season the potatoes with salt and pepper.
Drizzle a little more olive oil over the tops of the tomatoes and bell peppers.
Cover tightly with aluminum foil and bake for 1 hour or until the vegetables are nice and soft.
Remove foil covering and raise the temperature to 425 °F, 220 °C. Cook about 30-45 minutes more until the veggies get slightly charred on top and the potatoes are fork-tender.
Allow to cool before serving. These taste even better the next day! Enjoy!!
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STUFFED PEPPERS AND TOMATOES “YEMISTA” - STAVROS' KITCHEN - GREEK AND CYPRIOT CUISINE
Dear friends, I hope you Will like my new video. It is very tasty and delicious. It's a family recipe and I wanted to share it with all my friends. Thanks for watching and commenting, and as always, I Shall be viewing your videos and commenting as well.
STUFFED PEPPERS AND TOMATOES - “YEMISTA” - INGREDIENTS
For the filling
8 Bell peppers
6 large tomatoes
3 medium potatoes
660g pork mince or beef
1/2 cup rice, washed
1 onion coarsely grated
1 tin (400g) crushed tomatoes
1 tablespoon tomato past
11/2 chicken stock cubes,
Dissolved in 1/2 cup of boiling water
4 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon dried mint
1 cup parsley, chopped
Season with salt and black pepper
For the sauce
The pulp juice from the tomatoes
5 tablespoons olive oil
5 garlic cloves, crushed
1 tablespoon oregano
2 teaspoons sugar (optional)
Season with salt and pepper