I made some yesterday to use some of the 122 I had picked. All I did was scoop the centres, use 1/2 of it, added grated cheese (aged of course), and some crumbled grilled till crisp bacon, and a bit of pepper. Ate mine cold, husband baked his.
davidt4,
Feb 2, 9:02pm
I like them sprinkled with finely chopped garlic, a few capers and the flesh of some olives (plus chopped anchovy if you like it), extra virgin olive oil, salt and pepper. Bake or cook in a covered barbecue for about an hour. Serve hot, warm or cool.
daarhn,
Feb 3, 12:41am
Filled with a rich vegetable ratatouille with pieces fetta
or a creamy cheese sauce with prawns or chunks salmon
or a spicy chorizo paella styled Spanish rice
or slow roasted chilli beans either with ground beef or without in a rich sauce and cheese tops to bubble over sides.
village.green,
Feb 3, 4:19pm
Look up Yemista or Gemista Greek recipes- A very popular summer dish is stuffed tomatoes and capsicums (peppers).
daarhn,
Feb 3, 8:38pm
what I grew up with and still make the Yugoslav way
uli,
Oct 27, 1:46pm
I fill them with a mix of mince (usually half pork half beef), add the seeds that I have scooped out, salt, pepper or chilli, onions or chives and lots of basil or thyme and rosemary. Add either a few spoonfuls of leftover rice or some breadcrumbs and a few eggs. Mix well.
Stuff and bake or steam or put into a large pan with a bit of stock and red wine (best option in my eyes), put a lid on and braise. Can top the beef mix with a slice of tomato and/or some cheese if wished.
Eat as is or serve with rice or cook some risoni with it or add some fresh crusty bread.
In all cases add a big green salad.
In Greece and Turkey all those stuffed things are served with extra cold olive oil over the top and lukewarm.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.