Oct. 2016 Blog Entry. 'Gemista'

I have to share this with you. It’s a typical Cypriot favourite but this is a version that is ‘Vegetarian friendly’.


Gemista
(Greek stuffed Peppers)
Ingredients:

• 5 large bell peppers, remove seeds and reserve tops
• 2 cloves garlic, minced
• 1 white onion, finely chopped
• 12 oz Italian farro, cook according to package directions
• 1 can diced tomatoes
• 3 tablespoons of red wine
• 1/4 cup currants/ raisins
• 2 tablespoons clover honey
• 3 tablespoons toasted pine nuts chopped
• Handful of fresh basil/ fresh mint, chopped
• 1 Tablespoon Greek oregano
• 1 tsp cumin
• Salt & Pepper to taste
• Extra virgin olive oil

 
Method:

1. In a large saucepan, saute the onion and garlic. Saute until the onion becomes translucent.
2. Prepare your peppers, or any other vegetable you may be using.
3. In the saucepan,  add the tomatoes, currants, honey, herbs, and spices. Simmer until mixture comes together. Add the farro and wine into the tomato mixture, and then remove from heat.
4. Place peppers into a baking dish that is lightly greased with olive oil. Fill peppers with tomato mixture. Pour 1/2 cup of water over the peppers, and drizzle with olive oil. Season with salt and pepper.
5. Bake at 350 degrees until the peppers are slightly charred, and softened. (Approximately 45-1 hour.)
6. You can serve these warm/ cold with fresh Greek yogurt over the top.

I would like to thank Krystina Kalapothakos for allowing me to steal this recipe from her website. You can find this recipe and more here: www.kouzounaskitchen.com

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Give it a go and let me know what you thought. Till next month, keep well. :)