Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Lamb and Mint Gemista - Image 1

Lamb and Mint Gemista

Mediterranean cuisineBalkan cuisineCzech cuisine
0
Be the first to like this recipe

Lamb and Mint Gemista

Gemista

  1. Greek Eggplant Dishes

Prep: 30 min • Cook: 50 min. A hearty, traditional Gemista variation. Tomatoes and peppers are filled with a savory mixture of minced lamb, aromatic rice, fresh mint, and a hint of cinnamon, baked until tender and flavorful.

Preparation time
30 min
Cooking time
50 min
Total time
1 hr 20 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Gemista

  • 4 pcs tomatoes(large, ripe, tops removed and hollowed)
  • 2 pcs bell peppers(large, any color, tops removed and seeded)
  • 11oz ground lamb
  • 4oz rice(long-grain, uncooked)
  • 2 tbsp fresh mint(chopped)
  • 1 pc onion(finely chopped)
  • 2 tsp garlic(minced)
  • 2 tbsp tomato paste
  • 1/2 tsp cinnamon(ground)
  • 2 tbsp olive oil
  • tsp salt(to taste)
  • tsp black pepper(freshly ground, to taste)

For the Sauce

  • 14oz canned crushed tomatoes
  • 3 3/8 fl oz water
  • 1 pc bay leaf

Instructions

Prepare Vegetables

  1. Preheat oven to 180°C (350°F).
  2. Prepare the tomatoes and bell peppers: Cut off the tops of the tomatoes and gently scoop out the insides, reserving them for later. Cut the tops off the bell peppers, remove the seeds and membranes.

Make the Filling

  1. In a large bowl, combine the ground lamb, uncooked rice, chopped fresh mint, chopped onion, minced garlic, tomato paste, ground cinnamon, 1 tablespoon of olive oil, salt, and pepper.
  2. Mix all the filling ingredients thoroughly with your hands until well combined.

Assemble and Bake

  1. Stuff the hollowed-out tomatoes and bell peppers generously with the lamb and rice mixture.
  2. Place the stuffed vegetables upright in a baking dish. Pour in the crushed tomatoes and water, and add the bay leaf.
  3. Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
  4. Cover the baking dish loosely with aluminum foil.
  5. Bake for 40 minutes, then remove the foil and bake for another 10-15 minutes, or until the vegetables are tender and the filling is cooked through and lightly browned.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein30 g8.6 g120 g
Fat25 g7.1 g100 g
Carbs50 g14.3 g200 g

Tips

  • For the best texture, make sure the ground lamb is not too lean; a little fat will add moisture and flavor.
  • You can use leftover tomato pulp from hollowing out the vegetables to add to the sauce for extra flavor.
  • Serve hot, perhaps with a side of Greek yogurt or a simple green salad for a complete meal.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…