Description
Discover the secrets of authentic Greek Yemista with our step-by-step recipe guide. Learn how to create this delicious, traditional dish bursting with Mediterranean flavors.
Ingredients
- 5 large tomatoes
- 5 large green bell peppers (you may also use zucchini or eggplant) + 1 small green pepper
- 10-12 tablespoon (165 ml) s un-cooked short or medium grain rice (do not use long grain)
- 8 zucchini
- 1 onion
- 2 pounds (907 g) potatoes
- 7 garlic cloves
- 1 tablespoon (15 ml) oregano
- 2 tablespoon (30 ml) s dry mint
- 4 tablespoon (60 ml) s fresh parsley
- 1 tablespoon (15 ml) tomato paste
- Cloves-whole
- Allspice – whole
- 1 1/2 cup (360 ml) olive oil
- Lemon juice
- Salt/pepper
Instructions
- Set your oven to 400°F (200°C) to preheat.
- Rinse the tomatoes and green bell peppers. For the peppers, slice around the top and remove the seeds. For the tomatoes, cut around the base and scoop out the insides with a spoon, saving them along with their juices in a separate container. Make small cuts inside the bottom of the tomatoes and peppers but ensure they do not go through.
- Arrange the hollowed tomatoes and peppers, along with their tops, in a large, deep baking dish.
- Peel and grate 2-3 zucchinis, then place the grated zucchini in a separate bowl.
- Chop an onion and 4-5 garlic cloves in a food processor along with a teaspoon of oil and a pinch of salt. Blend until just combined, avoiding a paste, and then add this to the grated zucchini.
- Dice a small green bell pepper and add it to the zucchini mixture.
- Grate a small potato, slightly larger than an egg, and mix it into the zucchini mixture.
- Squeeze the juice from the tomatoes, using your hands to extract all the liquid, and keep this in a separate bowl. You should now have three bowls: one with chopped tomato, one with the zucchini-potato-onion mix, and one with tomato juice. Chop the tomatoes into small pieces and mix them with the zucchini blend. Add a tablespoon of salt, dry mint, parsley, and tomato paste. Stir in 10 to 12 tablespoons of short-grain rice and a teaspoon of lemon juice. Finally, incorporate ¾ cup of olive oil and allow the mixture to rest.
- Peel and quarter 2 pounds of potatoes. Peel and slice 3-4 zucchinis and combine them with the potatoes in a bowl. Pour in ¾ cup of olive oil, add a tablespoon of oregano, a sprinkle of salt, and 2 minced garlic cloves. Mix thoroughly, preferably using your hands. Pour in the reserved tomato juice from step 8.
- Stuff the tomatoes and peppers with the rice mixture until full and secure with their tops.
- Place the potatoes around the stuffed tomatoes and peppers in the pan to prevent them from moving. If there is leftover rice mixture, combine it with the quartered potatoes and distribute it in the pan.
- Insert 5 whole cloves and 5 whole allspice berries into the potatoes.
- Carefully pour a cup of water into a corner of the pan, avoiding pouring it directly over the ingredients to keep the oil intact.
- Bake in the oven for 15-20 minutes at 400°F (200°C). Then, lower the temperature to 320-340°F (170-160°C) and continue baking for another 1 to 1½ hours. If it seems to be drying out, add more water as needed.
- To check for doneness, ensure the rice is soft and has a creamy texture.
Notes
- Use a small spoon to gently remove seeds from peppers to avoid tearing themnAllow the rice mixture to rest for 15 minutes to fully absorb the spices and juicesnPreheat the oven to 400°F (200°C) for even cooking and properly cooked rice
