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Gemista

  • Serving
    4 People
  • View
    109

Ingredients

Family Story

This is my grandmother's recipe. Once you learn how to make Gemista/Stuffed, you'll never stop making them!

Directions

1 Step

Empty the tomatoes, by cutting the top and scooping out the skin. Keep the insides in a big bowl.

2 Step

Empty the peppers.

3 Step

Work through the grater the inside of the tomatoes, the zucchini, the onion, the aubergine and put them all in a big bowl.

4 Step

Add the rise, parsley, raisins, salt, pepper and the olive oil. Stir.

5 Step

Place the tomatoes and the peppers in a tray and fill them in with your mix. Don't overload them. Add a little bit of water and olive oil.You can add some potatoes if you have extra space.

6 Step

Cover with foil and place in the oven for 30' at 230 temperature. Then remove the foil and leave for another 30'.

7 Step

Tip: In order to avoid burning the top of the vegetables add some graded toasted bread.

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