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Carolynn Ferraro-King

a pan filled with cooked peppers and sauce

Stuffed Veggies

Stuffed Vegetables

The Mediterranean Dish

Mediterranean Diet Recipes

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Greek Stuffed Vegetables (Gemista) | Greek Stuffed Vegetables (Gemista) | By The Mediterranean Dish | Today, we're going to make one of my favorite classic Greek dishes. This is the dish I make when I want to channel my inner yaya and when I'm when I'm in the mood for something super rustic and super comforting. It's yummy stuff or Greek stuffed veggies. This is actually a super impressive dish that is easier to make than most people think. It has three components, the veggies that we're going to stuff. We have potatoes that are going to be cut up into wedges and then we have the stuffing and the star of that is rice that's been rinsed and you need to soak it for a little bit before you get started that way it cooks evenly in the oven so I'm going to start by cutting up the potatoes into wedges so these have been already peeled and kept in water so they're not browned and I'm just going to cut them up into wedges and if you've ever thought that veggies couldn't be the main dish this will show you that they absolutely can this is a meal that you can make year round and use whatever veggies you have on hand. So, I happen to have some bell peppers and tomatoes. They need to be nice and large because you're going to stuff them. So, what I like to do for the peppers is just to go around the top and you're going to just kind of make a nice, big opening at the top and all you have to do is just twist it, open, voila, okay? Remove the seeds. We're going to use the top so we're not going to get rid of it. So, I go around and clean up anything that shouldn't be there. You'll want to have prepared dish, your pan, or whatever you're going to bake in ready for you and I'm just going to drizzle with a little bit of some good Greek extra virgin olive oil. You know where to get it. The Mediterranean Dish. com of course. Just hit the shop tab when you get there. Brushing the pan with olive oil. Keep the tops available to you. We're going to leave them for now. No big deal. And we're going to come back to this whole party in just a minute. It's very easy. Just make a nice opening on top about half an inch or so on the top and you're going to pull any ribs or so that are in there. You kind of make a little hat for it. Ain't that cute? And I find that large bell peppers are the easiest thing to stuff. There's not much to deal with here. And then the tomatoes. Okay? And for this you want to kind of grab some larger tomatoes. They need to be not too hard. Not too soft. Just enough when you kind of squeeze on them. But they do need to hold their own. So don't use something that is like way too ripe because it's going to be in the oven for quite a bit. So, for this one to core the tomato, you're going to go ahead and go around the top and you might have to go a tad deeper because you want to kind of pull this out and there's some flesh that comes out with it. So, here's that and you're going to use this part so don't do anything with it and what you want to do is work with a small spoon because you don't want to injure the tomato on the outside and you're going to the flesh off the skin and don't worry no waste here this is a Greek recipe Greek yayas do not waste so we're going to go around we're going to use this flesh this is where I'm going to make my stuffing and we're going to use the tomato flesh in the stuffing and here it is Voila. Here we go. Going in again and just cleaning up and I'm careful not to make a hole in the tomato skin. All this juice dump it right in this bowl and now my tomato is ready. Here we go. And we're keeping this as well. So we're going to set that right here. The tomato flesh you chop up if it's not fully juiced. And then again we are go to go right in this bowl. We're going to start working on the filling with my basmati rice and it's very important to know you need to be using basmati rice because it is a faster cooking rice. The rice needs to be able to break easily between your fingers just like so. So, I'm going to drain it real fast. Dump your rice, no big deal and if the rice is still somewhat juicy, it's okay. Just make sure you drain it as much as you can and I'm seeing a little bit more liquid than I need. So, I'm going to go ahead and drain some more. I don't want my rice to be soggy but I want it to cook perfectly so there is a balance I suppose you want some liquid to steam the rice but you don't want too much of it so we have a nice big large onion that's been chopped that goes right in here if you want to use just parsley that's fine if you want to use just parsley that's fine I think the mint adds a little touch then we have some garlic I'm going to do a couple cloves right in here and then a couple for my sauce later. Little bit of Spanish paprika. Gorgeous. About a half a teaspoon or so. And then I'm using our Greek oregano and if you haven't tried it, you've gotta check it out. The Mediterranean Dish. com. Hit the shop tab. Look at Greek oregano because it is so vibrant and the flavor is just exceptional of goodness already. Okay and then optional but I think unless you're vegan, please put some feta in it because feta makes it better. Not too much salt if you've used some feta but you do need a little seasoning. You've got a lot going on here so you need some seasoning, salt and pepper, a drizzle of some good Greek extra virgin olive oil. Nice drizzle to pull this whole party together and then you're going to want to mix it really well. There are many many yummy star recipes and many many different vegetables you can use. I've seen use zucchini, eggplant, you name it, we stuff it. Alright, so most everything is ready now, the fun begins. You just need to to assemble these. So all you have to do now is just stuff your veggies just a word to the wise, you want to go three quarters of the way, almost all the way but like leave some room, okay? Because the rice is going to cook, it's going to expand so you want to just give it that room. If you stuff it much and it's too packed in here, it may not cook very well. So, you want to give it that room so it will expand and and cook evenly. So, this is what I like to do here, alright? And if you are into feta cheese, crumble a little bit more at the top and put the head back on. Take another pepper. Here you go. Don't try pushing down or packing it too much. Just make sure you fill it up. Three quarters of away or whatever just leave some room for the rice to breathe and cook evenly. For the steam to do its magic. So every time I make this dish I really do think of Greece. The hospitality of the people and just they make everything with intention and abundance and generosity and this dish is really is really just that. But you'll see it's very impressive in the end. It's one that I make whenever I feel like pulling out all the stops when I feel like really an impressive dish that people always go like wow. Just make sure you have a time for the oven to do its magic but the actual hands-on experience is not that bad. So now, you have your veggies. You want to make sure that you have some room. You're going to add your potatoes in between and don't worry, it's all going to cook very nicely because like I said, you're going to have it in the oven for a while. So, another pinch of kuscher salt on the outside and on the potatoes especially. Remember, we had a little bit more garlic. That's for the potatoes. Yeah, flavor party man. Little bit more oregano as well for the potato. I have a cup of crushed tomatoes that I'm going to just go ahead and pour all over this party and then a little bit of water about a half a cup or so. So I'm going to use the same dish. And get my water. Really, the hard parts over. All we have to do is a nice, big, generous drizzle of some good extra virgin olive oil all over the veggies. Doesn't this look like a flavor party already? We're going to tempt our foil on top trying not to touch the veggies making room but what we want to do is we want to make sure we are trapping the steam in order to cook the veggies. So, we're going in the oven 375 degrees covered for about an hour and then we're going to check back on it. Alright, let's see. That's what I'm talking about the peppers need to be super soft collapsed charred all the good stuff that looks gorgeous so it did take about a half hour to 45 minutes after you uncover it and leave it in the oven until you see this this is exactly what you're looking for rustic gorgeous I can't wait to dig in when you cut into it the herby delicious rice stuffing or filling should just be coming right at you. It should not be sticky. It should be beautiful and fully cooked through. So let's see. Ha. It's hot but so good. It's perfect. Greek comfort food at its finest. Very much I I feel like Maya would be so proud. Grab the recipe for these gorgeous Greek Stuffed Veggies over on the Mediterranean Dish. com and if you're into Greek food, definitely check out the next video. I will see you later. Ciao.

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24K views · 472 reactions | Greek Shrimp AKA Shrimp Saganaki! | The Mediterranean Dish

The Mediterranean Dish

a wrap filled with cucumber, chickpeas and lettuce salad

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166K views · 2.7K reactions | Soutzoukakia: Greek Baked Meatballs In Tomato Sauce | Soutzoukakia: Greek Baked Meatballs In Tomato Sauce | By The Mediterranean Dish | My Greek friends call these Sutsukakia. They also go by the name or Smyrna Meatballs. They are juicy, flavor packed, and absolutely delicious. Let me show you how to make them. So let's get the sauce going first. Medium high heat. Drizzle of good extra virgin olive oil. Oh yes. Oil is nice and warm through. We're going to go in with some onion and some garlic. Toss around. Little pinch of kosher salt. Toss toss toss. And you're just looking for the onion to change color and kind of turn translucent. Very faintly golden brown. Turn it down on the lowest setting and add some red wine. Allow the wine to simmer until it's reduced by half. This is looking good. Going in with the tomato sauce. Yes. Give this party a stir. We're going in with some kosher salt, black pepper, but then we have a little hint of cinnamon and some of the same flavors from the meatball mixture as well. So, a little bit of cumin. A leaf. Stir this party. Bring the heat back up to medium high. Allow it to bubble then we're going to let it simmer for about 15 minutes or so while we work on the meatballs. Sauce is happily simmering, let's work on those sutsukakia. I have a pound and a half of lean ground beef here. I'm going in with the secret ingredient which is toasted bread that's been soaked in water and the water has been completely rung out so now the bread goes in here and this ingredient here is the reason why these meatballs are so juicy. Now, we have some yellow onion, some garlic, parsley, 2 eggs, the seasoning makes this meatball a little bit different is the use of cumin about a teaspoon here nice and warm and a dash of cinnamon so really warm comforting and just a little bit of oregano here. Good pinch of kosher salt, good pinch of black pepper, and a drizzle of extra virgin olive oil. It smells so good. I can smell that cinnamon and that cumin. Alright, here we go. Soutzou is also known as or Smyrna Meatballs. There's a lot of history there and it's a delicious dish that's been around for a long time. Now, these meatballs, they are usually shaped like so and when I make them for dinner, I make them nice and large gently between your hands, roll it about to form an oval shape Oh yes. Look at this beautiful sauce. Very easy from here. Either you pour the sauce over or you dunk the meatballs. Doesn't matter. My pan goes in the oven so I can just go ahead and add the meatballs in. And the heat is off at this point in time. But the whole thing in the oven allow it to cook through about 40 minutes or so. I'm smelling something delicious. Let's go check. Oh yes. A little parsley for garnish and a nice drizzle of extra virgin olive oil to finish these meatballs are so perfect. Not only is it fun to say but it's so fun to eat. Now grab the recipe for Soutzoukakia over on the Mediterranean Dish. com. I will see you later. Ciao.

56K views · 413 reactions | Shawarma in Loaf Pan | I found the best new way to make chicken shawarma and it’s seriously so good! | By Feel Good Foodie | This is how I make shawarma in a loaf pan. I marinate chicken thighs with lemon juice, olive oil, my favorite shawarma spices and a whole lot of garlic and I let the flavor set for at least one hour. Then I transfer it to a loaf pan and I cook it in the oven at 400 degrees for 45 minutes or until the chicken temperature is one sixty-five. Let the pan cool slightly and then you can slice away into perfect juicy pieces of shawarma that you can enjoy on their own in salads or my favorite way in a sandwich with all the toppings and the garlic sauce. So good.