This is my version of the Greek dish, Gemista, which is often served with potatoes that are roasted alongside the vegetables. However, as these are quite filling, I prefer to serve them with warm flatbreads, green salad and tzatziki.
Traditionally Gemista often includes dill and sometimes mint, as well as parsley; but in my version I use dried oregano, which I think compliments the spices really well.
I've also thrown in handfuls of sultanas and pine nuts, which add both sweetness and crunch.
Apparently, if you manage to take a good photo of Gemista, then you haven't cooked them right! They certainly taste a lot better than they look!
Serves 4-8!
100g basmati rice
4 large tomatoes
4 red peppers
2 tablespoons of extra virgin olive oil
1 large white onion
3 garlic cloves
500g lamb mince
2 teaspoons of allspice
1-2 teaspoons of paprika
1 teaspoon of cinnamon
2 tablespoons of oregano
2 tablespoons of tomato puree
2 tablespoons of sun-dried tomato puree
100ml chicken stock
Handful of sultanas
Handful of toasted pinenuts
2 tablespoon of finely chopped flat leaf parsley
Seasoning
- Soak the basmati rice in cold water for 30 minutes, then rinse 3 or 4 times until the water runs clear.
- Put the rice in the bottom of a small, lidded pan and cover with approx 1cm water. Bring to the boil and then turn off the heat, cover and leave for 10 minutes.
- Preheat the oven to 200°C.
- Slice the tops off the peppers and remove the seeds.
- Slice the tops off the tomatoes and carefully scoop out the tomato flesh and seeds, leaving the thick outer shell. Retain the juice.
- Remove any hard core from the tomato flesh, then dice the remaining flesh and add to the tomato juice.
- Brush the outside of the peppers and tomatoes with olive oil and place on two separate baking trays (the tomatoes take less time to cook).
- Peel the onion and garlic, and finely dice the onion.
- Add a tablespoon of olive oil to a large sauté pan and bring up to a low to medium heat. Add the onion and sauté until translucent.
- Finely grate or crush the garlic and add it to the pan, along with the spices. Stir well and cook for a couple of minutes.
- Add the mince and increase the heat to medium. Break the mince up with the back of a wooden spoon and cook until there is no pink meat remaining.
- Pour in the stock and add the remaining ingredients, including the reserved tomato flesh and juice.
- The rice should have absorbed all of the liquid but if not drain the rice and then add it the lamb mixture.
- Season and stir well.
- Fill the vegetables with the mixture and then cover the tops with individual pieces of foil.
- Place the peppers in the oven and after 15 minutes, place the tomatoes in the oven.
- After a further 15 minutes, remove the foil from the peppers and tomatoes and return to the oven for a final 15 minutes.
