Do you make gemista with or without meat?

[auroracoor1]

I grew up eating Gemista both ways, and now I’m realizing how divided people are on this. In my family, we usually made them without meat with just rice, herbs, and lots of olive oil, but I know plenty of people who swear they’re not really gemista unless there’s ground meat in the filling.

Lately I’ve been wondering what’s actually more traditional, or if it just comes down to region and family habits. I love the lighter, oil-based version, especially in the summer, but I can see the appeal of the heartier meat version too.

So I’m curious—how do you make your gemista? With meat, without, or both depending on the occasion? And if you feel strongly about it, what makes your version the “right” one?

 

[WillC.]

I grew up eating Gemista both ways, and now I’m realizing how divided people are on this. In my family, we usually made them without meat with just rice, herbs, and lots of olive oil, but I know plenty of people who swear they’re not really gemista unless there’s ground meat in the filling.

Lately I’ve been wondering what’s actually more traditional, or if it just comes down to region and family habits. I love the lighter, oil-based version, especially in the summer, but I can see the appeal of the heartier meat version too.

So I’m curious—how do you make your gemista? With meat, without, or both depending on the occasion? And if you feel strongly about it, what makes your version the “right” one?

I make both and for the meat version use minced lamb, with finely chopped onions, lightly cooked in olive oil, and with oregano and, maybe a touch of tomatoe puree, salt and black pepper, before the 'stuffing'. - I visit Crete every year, so keep up with my supplies of olive oil and dried oregano.

What I have noticed, over the years, is, that in tavernas, it's always without meat, nowadays.

I'll add that, as an delicios alternative to peppers or tomatoes, marrows ( sliced into portion sizes, seeds scooped out, outside brushed with olive oil) are excellent with the minced lamb stuffing. You can leave the tops uncovered and let the top layer go a bit crispy, if you like.