YEMISTA (STUFFED VEGETABLES)
Serves
4-6
Ingredients
6 6 mixed peppers
8 large 8 truss tomatoes
2 Tbsp 2 extra virgin olive oil, plus extra for drizzling
1 1 brown onion, chopped
3 3 garlic cloves, crushed
500 g 500 minced lamb
2 Tbsp 2 dried oregano
½ teaspoon ground cinnamon
Pinch freshly grated nutmeg
35 g 35 pine nuts
1/2 1/2 bunch parsley, leaves picked and chopped
Salt flakes and freshly cracked black pepper
400 g 400 medium-grain rice
1 1 litre boiling water
50 g 50 Greek feta, crumbled
50 g 50 mizithra cheese, finely grated
Dill fronds, to serve
Method
- Slice tops off peppers and tomatoes. Using a spoon, remove seeds and membrane from peppers and discard. Scrape inside of tomatoes onto chopping board and chop flesh. Set aside.
- Heat olive oil, onion and garlic in frying pan over medium heat and cook, stirring occasionally for 10 minutes or until onion is soft. Add mince and cook, breaking it up with a wooden spoon, for 10 minutes or until the meat is browned. Stir through oregano, cinnamon, nutmeg, pine nuts, tomato flesh and parsley, and season. with salt flakes and cracked black pepper.
- Preheat oven to 180°C, fan-forced. Grease large baking dish.
- Add rice to pan, followed by boiling water, then stir through.
- Cook rice, covered with a lid and stirring occasionally, for 20-25 minutes, until tender. Stir through feta and remove from heat.
- Spoon lamb and rice mixture into hollowed-out bell peppers and tomatoes, filling them to the top. Place tops back on vegetables, then transfer to prepared dish.
- Drizzle yemista with oil, bake for 45 minutes or until vegetables are soft and golden.
- Serve yemista hot with grated mizithra and a few dill fronds scattered over the top.
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