Yemista (vegetables stuffed with rice and minced beef)
Cooking time1 hour
Prep time40 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 4 large firm tomatoes
- 4 large green peppers
- 2 aubergines
- 80 ml Altis Classic Olive Oil
- 150 ml tomato juice
- Freshly ground pepper
- Salt
- 2 Tbsp dried breadcrumbs
For the filling
- 400 g minced beef
- 100 g pearl rice
- 2 spring onions (finely chopped)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 small bunch parsley
- 1 small bunch spearmint
- 1 small bunch basil
- 40 ml Altis Classic Olive Oil
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- Slice the tops off the tomatoes and the peppers. Scoop out the flesh of the tomatoes and set aside for the filling. Remove the insides of the peppers and discard.
- Cut the aubergines in half, scoop out the flesh and set aside for the filling.
- Prepare the filling
- Brown the mince in a saucepan, then add the onion and garlic and the flesh of the aubergines (finely chopped) and continue frying for one minute.
- Finally, add the rice, remove from the heat, and allow to cool.
- Finely chop the spring onions, the herbs and the flesh from the tomatoes, add them to the minced beef mixture, and season with salt and pepper.
- Stuff the vegetables and arrange them one next to the other in a baking tin.
- In a bowl, mix together 80 ml olive oil, the tomato juice and 200 ml water. Season with salt and pepper and pour over the vegetables.
- Sprinkle the stuffed vegetables with the dried breadcrumbs and cook in a preheated oven for 60 minutes.
- Yemista can be served hot or cold.
- You can also add a few potatoes to the baking tin
- Pine nuts and raisins can also be added to the filling
