Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,667Members
30Seconds to join
Ad

“Gemista” – Stuffed Vegetables With Mince Meat

Serves 4

Introduction

Gemista is a very authentic Greek dish and a national symbol. The Greeks have been stuffing foods for hundreds of years, it’s a time honoured tradition that still occurs today. You can omit the meat to make a vegetarian version for gemista. This dish can also be eaten cold and is great with tzatziki.

Ingredients


4 medium tomatoes
2 red capsicums
1 eggplant
½ kg lean mince meat
10 vine leaves
2 zucchinis, grated
¾ cup spring onions finely chopped
1/4 cup finely chopped fresh parsley
¼ cup finely chopped fresh dill
1/3 cup short-grain rice
1 cup of vegetable stock or water
2 teaspoons cinnamon
Sea salt and cracked pepper
Extra Virgin olive oil approx 3 tablespoons and some extra oil for drizzling over the stuffed vegetable.


Method

Firstly cut the tops of the tomatoes, capsicums and eggplant. Scrape and deseed all the insides so that you are left with the shells to place the filling and the tops to form the lids. Discard the capsicum remains however keep the tomato and eggplant some of the eggplant discarding the seeds. Roughly chop the tomato and eggplant and place them in a bowl.

To the bowl of tomatoes and eggplant add the dill, parsley, and zucchini.

In a skillet or frying pan add the 3 tablespoons of olive oil, spring onions and cook them until they soften. Add the mince meat and cook this until it is brown. Add the cinnamon and rice. Season with some salt and pepper. Stir through well and then remove the skillet or frying pan from the heat.

Set aside the mixture for around 10 minutes until it cools down and then add it to the bowl containing the tomatoes, dill, parsley, etc. Sprinkle some sea salt and cracked pepper to suit your taste and requirements then gently mix and combine all the ingredients together.

Wash the vine leaves in warm water to remove any excess salt.

Fill all the vegetables in the dish with the filling and place the tops back on to close them. Place some mixture in each of the vine leaves and roll these. Place them all in a baking dish. Drizzle a little bit of extra virgin olive oil on the vegetables and some sea salt and cracked pepper. Cover the base of the baking pan with water, about ½ cm. Place the baking dish in the oven and cook on 180 C for approximately 1 hour until the vegetables and rice are soft and cooked.

Greekalicious

Located in the heart of Bondi Junction, Greekalicious offers Sydney’s most authentic Greek cooking experience. Teacher Maria Benardis mixes ancient Greek and modern dishes with her passion for regional traditions, storytelling and lively music. Using certified organic ingredients all classes include a full sit down meal with plenty of quality Australian wine.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Greekalicious Cooking School.


If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!


Folie À Deux

Chardonnay 2011,
Russian River, Calif...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,667 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award