Greek recipe | Yemista with Aphrodite Galoytri

Aphrodite Galotyri Will Studd Selected

Vegetarian version – replace meat with ½ cup of rice

In collaboration with  Sweet Greek 

Ingredients

  • 1 tub Aphrodite Galoytri PDO
  • 125gm Aphrodite Barrel Aged Feta PDO
  • 500g minced beef
  • 3 large tomatoes
  • 2 red capsicums
  • 1 green capsicum
  • 2 small zucchinis
  • 1 large eggplant
  • 2 large potatoes cut in wedges
  • 2 large onions grated
  • 5 cloves garlic, crushed
  • 2 cups short grain rice
  • 1 cup olive oil
  • 1 cup water
  • 2 tbsp tomato paste
  • ½ cup mint chopped
  • ½ cup basil, chopped
  • ½ cup parsley chopped
  • 1 tsp oregano
  • ¼ tsp. cinnamon
  • ¼ tsp allspice
  • 1 -2 tsp salt
  • ½ tsp pepper

Method

01: Preheat oven to 180 c

02: Slice off and put aside the tops of the tomatoes, capsicum and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon and keep this for later. Seed the capsicums without piercing the skin. Sprinkle the interior of the vegetables with salt and set aside.

03: Cut the eggplant in half lengthwise and scoop out most of the flesh to form two shells.

04: Blanch the eggplant and the capsicums in boiling water for about 3 minutes and drain.

05: Arrange all the vegetables in a baking dish. Finely chop all the flesh that has been scooped out from the tomatoes, zucchini and eggplant. Heat half the olive oil in a pan over high heat. Add your meat and cook until brown. Add the onion and the garlic and all the flesh from your vegetables. Cook this mixture for about 5 minutes stirring frequently.

06: Add your rice, cinnamon, allspice and oregano together with the tomato paste. Take off the heat and add all your fresh herbs and feta.

07: Spoon the mixture into the vegetable shells until they are three quarters full and replace the tops on the tomato’s capsicums and zucchini.

08: On a baking dish, arrange the stuffed vegetables and put the potato wedges in between them. Sprinkle a little salt, pour in about 1 cup of water and then drizzle with the remaining olive oil. Bake in a moderate oven for about 1 ½ to 2 hours. If the tops are browning too quickly, cover with foil.

Serve hot or at room temperature on the bed of Aphrodite Galoytri

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