The Authentic Flavours of Mykonos
Cook The Look - Greek Gemista
As you might have noticed, we are #obsessed with the fresh flavours and designs of the Mediterranean at the moment. The absolute ‘experts at summer’ have won us over with their invigorating passion, alluring colours and love of raw materials. There is something so charming about the laid-back lifestyles of the region and clearly much of it comes from their amazing relationship with food and socialising.
So now that we’ve stocked the kitchen with a fresh, new look courtesy of knIndustrie, Legnoart and Belo Inox, we thought it was time to put them to good use and cook up a feast for the stomach as well. Luckily, our great friends at Mythos Kouzina and Grill in Dubai know exactly what they are doing when it comes to delicious Greek food, and we managed to persuade them to share a yummy recipe with us that you can make at home. (Try not to smash too many plates though….)
Tomatoes and capsicums stuffed with rice and fresh herbs, baked in the oven and served with feta and roast potatoes
Serving Size: 4
- 200g carlose rice, soaked in fresh tomato
- 4pcs tomato
- 4pcs green bell pepper
- 2pcs red onion, chopped
- 1pc carrots, grated
- 1pc zucchini, grated
- 1tbsp tomato paste
- 5pcs garlic cloves, chopped
- 1 bunch fresh mint
- 150ml vegetable stock
- 200ml olive oil
- 2pcs potato wedges
- Feta cheese, to accompany
- Cut the tomatoes on top to remove the flesh and the bell peppers to remove the seeds.
- In a bowl mix the rice, tomato paste, fresh mint, onion, carrot, zucchini, garlic, olive oil, seasoning and the flesh from the tomato.
- Season the empty tomatoes and bell peppers and stuff them with the rice mixture and cover with their ‘hats’, top cut parts.
- Sprinkle with cinnamon, sugar and some olive oil
- For the potatoes, cut them in wedges, sprinkle with sea salt and olive oil and place them in the same tray with the peppers and tomatoes
- Sprinkle on top any remaining sauce from the rice mixture
- Bake in the oven at 180C for 55 mins
- The vegetables should have a nice colour on top and the rice should be fully cooked
- Danielle Baileigh