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For those of you fasting this week, here is a recipe for lenten stuffed veggies

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kcixcy

Active member
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

Yemistes-Stuffed-Tomatoes.jpg
 
kcixcy said:
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

View attachment 628
Click to expand...
One of my favourite.... nice image!
 
I've never had gemista with ketchup, but then again, it seems like Greeks like to put ketchup on a lot of things (e.g. pizza and pasta) so it doesn't surprise me.
 
Last edited:
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They also tend to over do it with the mustard sometimes... not my favorite
ellinasgolfer0320 said:
I've never had gemista with ketchup, but then again, it seems like Greeks over to put ketchup on a lot of things (e.g. pizza and pasta) so it doesn't surprise me.
Click to expand...
 
kcixcy said:
I love this recipe!!! I'm making it for my mother in law this week because she's fasting

  • 6 large tomatoes
  • 6 large peppers
  • 4 large potatoes peeled and cut into 6 slices each
  • 2 tsp ketchup
  • 2 tsp tomato paste
  • 1 1/4 cup olive oil
  • 1 finely chopped medium onion
  • 1 1/2 cup rice
  • 2/3 cup chopped parsley
  • Pepper and Salt to taste

Here is what the end result will look like (minus the meat), all you need to do is make the stuffing, hollow out the veggies and put it in the oven!

View attachment 628
Click to expand...

This is one of my favorite fasting meals. Instead of parsley, I like to add spearmint when I have it fresh in my garden. I like the way spearmint freshens it up!
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!
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