Greek stuffed eggplants - Papoutsakia | Akis Petretzikis
Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Recipe:
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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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My Moms Stuffed Pepper Recipe | The Golden Balance
#shorts
My Moms Stuffed Pepper Recipe????????
For 3 large bell peppers:
1 cup medium grain rice
Washed and soaked for 1 hour
2/3 lb ground beef
2 tbsp ghee or oil
1/3 cup water
1 tsp cumin
1 tsp garlic powder
1 tsp all spice
1 tsp safflower or paprika
1/2 tsp black pepper
1.5 tsp salt
Cover in water
1/4 cup tomato paste
8 cloves of garlic Pounded with 2 tsp salt
2 lemons
2 tsp dried mint
Dolmadakia Avgolemono: Greek Style Stuffed Grape Leaves with a Lemony Sauce
Get this recipe with the exact measurements on my website:
Makes about 30 grape leaves:
1 pound cut up lamb shoulder (with bone)
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
1 pound ground lean beef
½ cup rice, uncooked
1 onion, finely chopped
4 cups water or chicken broth
½ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt or to taste
freshly ground pepper to taste
1/4 cup fresh lemon juice
For the lemon sauce:
3 cups dolmades broth
¼ cup freshly squeezed lemon juice
2 egg yolks
1 and 1.2 tablespoons corn starch
Salt, to taste
¼ - ½ teaspoon dried dill
Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to a simmer and cook about 45 minutes or until tender.
Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there’s not enough. Place the broth in a saucepan and bring to a boil.
Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
Add some of the hot broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
Enjoy!
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My cutting board:
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Food Processor:
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Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
How To Make Arayes - Pita Stuffed With Meat
Arayes - delicious grilled pita bread sandwiches stuffed with meat (beef or lamb). This middle eastern dish is crispy in the outside and juicy in the inside. You can cook them on the grill or in striped frying pan. This meal is good for lunch, dinner or even BBQ party.
Printable Version:
Ingredients:
700g ground beef/lamb
1 cup parsley finely chopped
1 medium onion - finely chopped
1 tsp Baharat
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
2+5 tbsp olive oil
12 pitas (recipe for homemade pita bread:
1/4 cup toasted pine nuts (optional)
Directions:
1. In a large bowl place beef, chopped onion, chopped parsley, salt, pepper, Baharat, cumin, 2 tbsp olive oil, pine nuts (optional) and Mix well.
2. Cut each pita in half and fill with 60g of meat mixture.
3. Brush with olive oil on both sides of the pita
4. Fry the pitas in striped frying pan over high heat, 2 minutes from each side, first on open side.
5. Serve with fresh salad and tahini
Equipment:
grill pan:
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Greek Holiday Dressing/Stuffing
Make this traditional Greek stuffing for your holiday table this year. I love the combination of sweet and savory flavors. My mom always makes hers with raisins and pine nuts. I still use the pine nuts, always toasted, but, there’s something extra special about dried cranberries that I prefer over the raisins.
Print this recipe here: Holiday eBook #1 here:
Download Holiday eBook #2 here:
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!