Gemista
The ingredients are simple, the trick is in the technique.
Ingredients
- 4 tomatoes
- 3 peppers
- 1 cup long grain rice
- Fresh parsley and mint (4 stalks each)
- salt, pepper, soy sauce
- 1 tsp sugar
- olive oil
- potatoes
- 1 tomato can
- 1 onion, 1 garlic clove
- a bit of cheese
Preparation
Food process the onion and garlic. Keep in a bowl.
Cut the tomatoes and peppers on the top and keep the tops to cover them later.
Empty the tomatoes and peppers and fork each at the bottom twice to allow water to enter and keep the inside moist.
Food process all the tomato and pepper you removed, just removing the pepper seeds. Include the parsley and mint.
Cut the potatoes into long pieces. Place all tomatoes and peppers in the baking tray you will be using, and balance them with the potatoes if necessary.
Fry for 1 minute the onion and garlic. Add the rice and fry for one more minute. Add the food processed tomato and pepper, add the cheese, cover and lower the heat.
After the rice absorbs most of the water, remove from heat and add the cheese.
Stuff the tomatoes and peppers leaving some space for the rice that will rise as it absorbs more water. Add the original lids of the fruit.
Food process the tomato can and add to the tray with any remaining stuffing and some water. Add olive oil to the tray.
Bake at 200oC for 1.5 - 2 hrs, depending on how burnt you like the top of the vegetables.
Let cool for at least 1 hr. Serve with feta cheese.