Greek Cuisine: Stuffed Vegetable Recipe

A pioneering recipe from Greek cuisine, “Yemista lahanika” combines seasonal vegetables with homemade stuffing cooked in the oven. To make one this summer, you can also follow this valley of minewho just posted Ikaria. A cookbook published by Hachette Cuisine, which celebrates the best of Greek dishes.

Stuffed vegetables or Yemista lahanika recipe from Meni Valle

Ingredients
-4 potatoes
-2 long green peppers
-7 tomatoes
-2 zucchini, one whole, the other grated
-2 red onions, peeled, one whole and the other cut into cubes
– 6 cl olive oil + a little for drip
-2 garlic cloves, peeled and finely chopped
220g short grain rice (Arborio rice, for example)
-1 tbsp. tablespoon tomato puree
-1 carrot, peeled and grated
100gm mushrooms, thinly sliced
– A handful of finely chopped parsley
– A handful of finely chopped mint
-2 tbsp. finely chopped dill
-Feta and bread accompaniment

Mini Valley. Each Greek house has its own variation of yemista. The filling is often minced meat, but Athena taught me a version of mushrooms. Enjoy it hot with feta cheese and bread. They will be better the next day.

Prepare
Preheat the oven to 180 ° C (the sixth). Peel the potatoes and cut them into quarters and keep them in a bowl of cold water to prevent them from darkening. Cut the heads of peppers, extract the seeds and the white membrane with a small spoon, then put the peppers in a large baking dish. Cut the heads of tomatoes and whole zucchini with a sharp knife. Using a small spoon, gently scoop out the tomato and zucchini pulp, then put them in a salad bowl. Crush the tomatoes to get the sauce and cut the zucchini pulp into cubes. Reservation. Arrange the hollowed out tomatoes and zucchini in the dish containing the peppers. Add whole onions to the dish. Drain the potato slices and place them in the empty spaces on the plate. Heat olive oil over high heat in a frying pan. Fry chopped onions until soft. Add garlic and saute for two minutes. Add the rice and stir until each grain of the oil is well coated: this will prevent the rice from clumping together. Add tomato and zucchini flesh, tomato paste, shredded zucchini and carrots, mushrooms and 50 cl of water. Season with salt and pepper, then simmer for 5 to 6 minutes. (The ingredients will finish cooking in the oven.) Add the herbs in the last minute of cooking and stir well. Using a tablespoon, stuff the peppers, tomatoes, and zucchini with the rice mixture: fill only three-quarters of them, because the rice will continue to swell as it cooks. You’ll still have a bit of the filling left: add 12.5 cl of water, stir and spread the mixture over the potatoes in the dish. Sprinkle the vegetables generously with olive oil and salt. Cover the dish with aluminum foil, then bake for 50 minutes. Then remove the aluminum foil and continue cooking, uncovered, for another 15 to 20 minutes, until the vegetables are tender and golden. Watch them while they cook: if the vegetables dry out too much, add a little water to the dish. Serve hot with feta and fresh bread.

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