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Foodbook #228 Greek Stuffed Vegetables - Gemista with recipe


This is one of my favorite foods , some people put inside malted meat with the rice and other people don’t , for me it’s ok I like both ways and when I decide to create with my wife we surely create food for 2 days cause both like it a lot .
I really like to use recipes from my favourite chef in Greece akis petretzikis and I must say that if you follow him step by step you can make amazing things at your kitchen .



* 500 g baby potatoes
* 2 tablespoon(s) olive oil
* salt
* pepper

For the vegetables
* 3 onions
* 6 tomatoes
* 3 green bell peppers

For the filling
* 4 tablespoon(s) olive oil
* 350 g glutinous rice
* 600 ml water
* 1 vegetable bouillon cube
* 2 clove(s) of garlic
* 1 tablespoon(s) tomato paste
* 1 zucchini
* 1 carrot
* 1 tablespoon(s) granulated sugar
* salt, generous amount
* pepper, generous amount
* 1 bunch parsley
* 1 bunch mint
* 1/3 bunch dill

To assemble
* 2 tablespoon(s) olive oil

To serve
* olive oil
* mint leaves

Watch the video in sign language here.
A Greek style Risotto! A delicious vegetarian recipe using in-season vegetables. Create a full flavored baked dish using the same ingredients you would use to make a salad! 
* Preheat oven to 180*C (350*F) Fan.
For the potatoes
* Place a pan over high heat and let it get very hot.
* Wash and scrub the baby potatoes but leave the skin on since it adds a lot of flavor.
* Cut them in to wedges.
* Add 2 tablespoons of olive oil to the pan and add the potatoes.
* Season with salt and pepper and sauté for 4-5 minutes, just until golden. You don’t want to cook them through since they will cook further in the oven.
* Spread them in a baking dish and set aside.
For the vegetables
* Slice off the top of 3 onions.
* Scoop out most of the inner layers leaving about 3-4 outer layers intact, creating a sturdy shell.
* Place them in the baking dish with the baby potatoes.
* Finely chop all of the inner layers you removed. Put them in a bowl and set aside until needed.
* Slice off the bottom side of the tomatoes with a sharp knife, cutting about ½ - 1 mm from the edge. This way they can hold more of the filling.
* Carefully scoop out the flesh, making sure you do not rip the outer shell.
* Put the flesh in a separate bowl and set aside until needed.
* Place the tomato shells in the baking dish stem side down, arranging them nicely in the dish.
* Mash the tomato flesh in the bowl with your hands and set aside until needed.
* Slice the tops off of the bell peppers, cutting about ½ - 1 mm under the stem and just a little off the bottom to help them stand better.
* Remove any flesh and seeds and arrange them nicely in the baking dish among the rest of the vegetables and potatoes.
For the filling
* Place a pan over high heat and add 4 tablespoons olive oil.
* Add your chopped onion and sauté.
* Thinly slice the garlic and add it to the pan. Sauté.
* Add 1 tablespoon of granulated sugar. Mix and sauté until the vegetables caramelize nicely.
* Add a generous amount of salt and freshly ground pepper, since you will be adding the rice also and it needs a good amount of seasoning.
* Add the rice and sauté for 3-4 minutes, until it turns light golden.
* Sautéing the rice “seals” it, so it doesn’t let it get mushy when cooking.
* Add the tomato paste and sauté.
* Add the 400 ml of water and the reserved tomato flesh. Let it simmer for 5 minutes.
* Stir and remove from heat. The rest of the cooking will take place in the oven.
* Finely chop the parsley, dill and mint leaves and add them to the pan. Stir.
* Drizzle vegetables in pan with a generous amount of olive oil, both inside and out and season with salt and pepper.
To assemble
* Use a spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand while cooking.
* Add any of the leftover filling over the potatoes to add even more flavor.
* Add the 200 ml of water to the pan and drizzle with olive oil.
* Cover with aluminum foil and bake for 60 minutes.
* Remove foil and bake for another 10-20 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
* To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!

As I said the recipe is from my favourite chef Akis Petretzikis and you can find it here .
The creation is by me and I done an extra thing on this , I put some Greek mitzithra cheese at the top to make my gemista more crispy, i think you should try this .

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