Traditional Greek Gemista Recipe

2022-10-31

By Nikos Kokkalis

Greek Cuisine

Main Course

Gemista is a delicious Greek dish made with stuffed tomatoes and peppers filled with rice and seasoned with fresh herbs. This recipe is perfect for a vegetarian or vegan main course.

Vegetarian Recipe

 It is a vegetable dish that is made by stuffing vegetables like tomatoes, peppers, zucchini, and eggplants with a mixture of rice, herbs, and spices. Gemista is a traditional Greek dish that is usually prepared in the summer months when all the vegetables used are in season. 

Gemista: A Delicious and Healthy Greek Dish

A Nibble on Greek Stuffed Vegetables History

The history of gemista can be traced back to ancient Greek cuisine, where stuffing vegetables was a popular cooking method. The dish is often made with herbs like dill and mint, which gives it a distinct flavor. Some versions of gemista also include meat, such as ground beef or lamb, in the stuffing mixture.

How to Prepare the Vegetables for Gemista?

To prepare the vegetables for gemista, sauté finely chopped onions and minced garlic in olive oil. Add traditional Greek herbs like parsley, dill, and mint, along with grated carrots or chopped celery if desired. Mix in cooked rice and season with salt, pepper, and dried oregano. 

Gemista Sauce/Topping Ideas

 Prepare a tzatziki sauce with Greek yogurt, grated cucumber, garlic, lemon juice, and dill. Drizzle this creamy sauce over gemista to add a herby element or make a simple tomato sauce, pour this sauce over the baked gemista before serving to add a vibrant and tangy flavor.

 Best stuffing for gemista

 Looking for low carb alternatives for stuffed vegetables without using eggplant, consider options like bell peppers, tomatoes, zucchini, mushrooms, cabbage leaves, and potato skins. To enhance the flavor, experiment with a variety of herbs and spices.

Pitfalls on Gemista

 Consistency: Making good Gemista requires consistency in choosing and preparing the vegetables, filling them with the right amount and combination of ingredients, and baking them to perfection. Any variations can affect the taste and texture of the finished product.

 Timing: Baking Gemista at the right temperature and for the right amount of time is crucial to ensure that the vegetables are cooked through but still firm and not mushy. Undercooking can leave the filling raw or the vegetables hard, while overcooking can make them soggy or burnt.

 Creativity: Gemista is a traditional Greek dish, but that doesn't mean it can't be adapted or personalized to different tastes and preferences. Providers can experiment with different fillings, such as meat, rice, cheese, herbs, or spices, or use different vegetables, such as eggplant, zucchini, or peppers.

 Presentation: Gemista is not only about the taste but also about the visual appeal of the dish. Choosing colorful and fresh vegetables, arranging them neatly, and garnishing them with herbs or sauces can make a difference in how well the dish is received.

Ingredients

• 6 large ripe tomatoes

• 4 bell peppers

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup uncooked white rice

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh dill

• 1/4 cup olive oil

• 3/4 tsp salt

• 1/4 tsp black pepper

• 2 cups water

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice off the tops of each tomato, and carefully scoop out the insides using a spoon, being careful not to puncture the tomato skin. Reserve the scooped out tomato flesh and juices and chop them finely.

3. Wash and halve the bell peppers, removing the seeds and stalks.

4. Heat the olive oil in a large skillet over medium heat. Cook the onions and garlic until soft and fragrant, about 5 minutes.

5. Add the reserved chopped tomato flesh and cook until most of the liquid has evaporated.

6. Add the rice, parsley, dill, salt, and pepper to the skillet, and stir to combine.

7. Stuff each tomato and pepper with the rice mixture, filling about 2/3 of the way full.

8. Arrange the stuffed vegetables in a baking dish and pour the water over them.

9. Cover the dish with aluminum foil and bake for 30 minutes.

10. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the tops are lightly browned.

11. Serve hot or at room temperature.

Preparation Time 30 min

Cook Time 45 min

Total time 75 min

Nutrition Facts

Calories: 240

Fat: 9 g

Saturated Fat: 1 g

Carbohydrates: 36 g

Fiber: 7 g

Sugar: 12 g

Protein: 5 g

Regional Ingredients Variations of Gemista

Crete, they may use zucchini instead of bell peppers and stuff them with a mixture of rice and herbs, creating a dish known as "Kolokithakia Gemista".

Aegean islands, they may use tomatoes and incorporate feta cheese and olives into the stuffing, creating a dish known as "Domatoes Gemistos".

Peloponnese, they may use eggplants and stuff them with minced meat and rice, creating a dish known as "Melitzanes Gemistes".

Macedonia, they may use green bell peppers and add ground beef to the stuffing mixture, creating a dish known as "Piperies Gemistes".

Ionian islands, they may use grape leaves instead of bell peppers and stuff them with a mixture of rice, herbs, and raisins, creating a dish known as "Dolmades Gemistoi".

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