Food tasting and cooking lesson tours in Greece
Cooking lesson tours in Greece
In trigiro’s tours you will have the opportunity to learn how to cook and prepare Greek recipes. Put your hand on cooking, learn the benefits of the healthy Mediterranean kitchen and the variety of ingredients and herbs of each region, which we will gather from the nature during our hiking tour.
Gemista: the recipe
Τomatoes and green peppers stuffed with rice
- 8 tomatoes
- 4 green peppers
- 2 large potatoes
- 2 large onions finely chopped
- A bunch of fresh parsley finely chopped
- 3 tablespoons dry spearmint
- 1/2 cup black raisins
- 1/2 cup of olive oil for the stuffing
- and a little more to sprinkle the vegetables before the baking
- 11/3 cup white medium grain rise (like the Blue Rose variety)
- 1/2 teaspoon of sugar
- Some dried breadcrumbs for sprinkling
- Salt and pepper
- Wash the vegetables. Clean the potatoes and slice them into big pieces. Slice-off the top of tomatoes and peppers (keep the tops that you have cut off); use a spoon to remove their flesh without tearing the skin. Remove the pepper seeds. Sprinkle the sugar inside the tomatoes. Put the vegetables upside down on a baking pan to drain and prepare the stuffing.
- Put the flesh of the tomatoes and peppers in a pan. Add the onions, parsley half a cup of olive oil, salt, pepper, and bring to boil.
- Remove from the fire and add the rice, raisins and spearmint. Stir well.
- Arrange the tomatoes and peppers on the baking pan fill them with the stuffing. Put the potatoes between them. Close the vegetables by replacing the tops that you have cut off. Sprinkle the vegetables with a little olive oil and the tops with dry breadcrumbs.
- Bake in a pre-heated oven at 230 o C for about 80 minutes.
Gemista are eaten warm or cold, are combined perfectly with “feta “cheese” and a glass of red wine .
*The receipe is from maria alipranti-aegean pan