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How to make gemista (Greek stuffed vegetables)

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knicks_fan87

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Gemista are a super easy and healthy! The vegetable of your choice is stuffed with meat and rice, making it a super balanced meal. Depending on your style, you can add many different herbs and aromatics. I prefer to add parsley and dill,, but you can also add fresh thyme and oregano. The classic vegetables used are tomatoes, peppers and sometimes zucchini but you can also use any vegetable that is in season. I've seen some people stuff eggplants and it looks so good!

 
Great dish! Two things I learned when I moved to Greece was that:

1. Many people in Greece only eat the insides, they do not eat the pepper or tomatoes themselves.
2. Only tourists eat gemista in public
 
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ellinasgolfer0320 said:
Great dish! Two things I learned when I moved to Greece was that:

1. Many people in Greece only eat the insides, they do not eat the pepper or tomatoes themselves.
2. Only tourists eat gemista in public
Click to expand...
That's so weird...I always eat the outside lol

And yes, I can confirm, gemista is an at home food!
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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