Yemista – Greek Vegetables stuffed with rice and lamb mince

Yemista is a traditional greek recipe than can be made vegetarian or with mince meat and rice, which was one of my favourite foods to eat growing up. 

This is one dish you make in advance as it taste even better the next day slightly heated.

I’ve used lamb mince for this recipe as it adds more of a hearty flavour. I highly recommend only using olive oil for this recipe otherwise you won’t get the amazing deep melt in your mouth mediterranean flavour.

Please note. The amount of vegetables used in this recipe is a guide only as it is what I had on hand at the time. There was a lot of filling leftover so you can easily double the vegetables. Eggplants and Zucchinis will also work deliciously.

Ingredients

8 small ripe tomatoes

1 -2 Capsicum (green or red will work)

Filling Ingredients

1 onion, diced

1 – 2 cloves of garlic, thinly sliced

¼ cup olive oil, plus extra for baking

1 cup medium grain rice, washed and rinsed

500g lamb mince

½ cup water

½ cup fresh parsley, chopped

1 small bunch of mint, chopped

¼ cup dill, chopped

1 tbsp tomato paste

Salt & Pepper

For assembling

3-5 potatoes thinly sliced

Olive Oil

½ cup water

Salt & Pepper

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Method

1. Preheat oven to 160º – 180ºC . (Depending on how hot your oven gets).

2. Cut the tops of each vegetable and set aside as these will make the lids.

3. Scoop the flesh out of the tomatoes and capsicums. Discard the capsicum seeds. Blitz the flesh in a blender and set aside.

4. Heat olive oil in a pan. Add onions and sauté for 1-2 minutes.

5. Add the lamb mince and garlic and stir frequently until the mince has browned.

6. Add the tomato/capsiucum puree, fresh herbs, rice, water and tomato paste. Simmer slowly for appoximately 10-15 minutes. The liquid will start to absorb as the rice cooks.

7. Switch off heat and taste.

8. Season with salt and pepper and set aside.

9. Arrange the tomatoes, capsicums and potatoes in a deep baking dish. (A dutch oven will also work as I used one for this recipe). Use the potatoes to keep capsicums upright.

10. Add the mince filling to the tomatoes and capsicums, approximately ¾ of the way and cover with their lids you set aside earlier. Add some extra filling on top of the potatoes too.

11. Add a generous amount olive oil, ½ cup water and season with salt & pepper.

12. If you are using a baking dish, cover with one layer of parchment paper and 1 layer of tin foil, otherwise just place on your dutch oven.

13. Cook for 1 hour. Remove covering or lid and bake for an extra 15-25 minutes. Everything should look nicely brown, golden and the potatoes and rice cooked through.

14. Allow to cool slightly as the flavours will develop further (tastes even better the next day).

15. Serve on a large platter with a side salad.