Greek Turkey Stuffing 2010
Greek Turkey Stuffing 2010
Greek stuffed eggplants - Papoutsakia | Akis Petretzikis
Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Stuffed zucchini with ground meat - A delicious, healthy zucchini recipe❗
Stuffed zucchini with ground meat - A delicious, healthy zucchini recipe❗
This zucchini recipe is a summer dish, very healthy and very tasty. Is a mediteranian delicious recipe and the greek mint gives flavor to this dish. If yoy don't have round zuchcini, you can fill also peppers, tomatoes or eggplants. This recipe you can make for lunch or dinner, and the result it will really amaze you. This zucchini recipe I think it will be your next favorite recipe!
With the inside of the zucchini you can make this amaizing zucchini fritters:
INGREDIENTS:
- 6-8 round zucchini
- some salt
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For the filling
- 400 g ground beef
- 2 medium onions
- 350 ml tomato juice
- 50 g rice
- parsley
- 10 greek mint leaves
- 1 tsp tomato paste
- 30 ml olive oil
- salt and pepper
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- 3 potatoes
- 30 ml olive oil
- 150 ml tomato juice
- some onion
- 2 cloves of garlic
- some black pepper
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Gemista - Greek traditional recipe for stuffed vegetables with rice, vegan version | Fresh Piato
Gemista or Yemista, is a delicious traditional Greek food with oven-baked vegetables stuffed with rice. When Gemista is in your oven, your kitchen will be filled with wonderful smells, aromas, and incomparable tastes of this beautiful food.
✔ Ingredients: (serve 6-8)
◾ 7-9 large firm Tomatoes, for stuffing
◾ 5-8 medium green bell Peppers
◾ 6 Zucchini cut in half
◾ 350g medium grain Rice, washed well
◾ 2 large Onions, finely chopped
◾ 2 Carrots, grated
◾ 6 cloves of Garlic, minced
◾ 5 Potatoes, cut into wedges
◾ 3/4 of a cup Olive Oil, divided
◾ 1 cup of Parsley, finely chopped
◾ 1/2 cup of Dill, finely chopped
◾ 2 pinches of dried Spearmint
◾ Salt /Pepper
◾ A handful of Breadcrumbs (Optional)
Recipe / Συνταγή:
ENG ►
Ελληνικά ►
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00:00 - Fresh Intro
00:11 - How to prepare the vegetables
04:18 - How to prepare the filling
09:23 - How to saute the rice (optional step)
11:42 - How to season the inside of the vegetables
12:40 - How to fill the vegetables
13:55 - How to cut the potatoes
14:27 - How to season the potatoes
16:03 - How to arrange the potatoes inside the baking tray
16:33 - How to bake the Gemista
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#gemista #yemista #vegan
yemista, gemista recipe, gemista orfana recipe, Greek traditional food, greek recipe, greek food, stuffed vegetables, stuffed tomatoes, stuffed peppers, stuffed zucchini, rice stuffed vegetables, vegetables stuffed with rice, vegan stuffed vegetables, vegan oven baked recipe with vegetables and rice
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Dolmadakia Avgolemono: Greek Style Stuffed Grape Leaves with a Lemony Sauce
Get this recipe with the exact measurements on my website:
Makes about 30 grape leaves:
1 pound cut up lamb shoulder (with bone)
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
1 pound ground lean beef
½ cup rice, uncooked
1 onion, finely chopped
4 cups water or chicken broth
½ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt or to taste
freshly ground pepper to taste
1/4 cup fresh lemon juice
For the lemon sauce:
3 cups dolmades broth
¼ cup freshly squeezed lemon juice
2 egg yolks
1 and 1.2 tablespoons corn starch
Salt, to taste
¼ - ½ teaspoon dried dill
Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to a simmer and cook about 45 minutes or until tender.
Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there’s not enough. Place the broth in a saucepan and bring to a boil.
Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
Add some of the hot broth to the eggs and whisk well to temper.
Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
Enjoy!
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Greek-Style Stuffed Eggplant: Melitzanes Paputsakia (Updated)
Get the recipe here:
Ingredients
3 eggplants, washed and dried
1 pound ground beef, chicken or lamb
1 medium onion, finely chopped
1/2 cup olive oil
15 oz (425g) crushed tomatoes
4 garlic cloves, grated
pinch of crushed red pepper flakes
salt and freshly ground pepper, to taste
1 teaspoon dried oregano
a handful of fresh parsley, chopped
shredded or grated Parmesan/Kefalotiri cheese
For the Béchamel:
2 cups whole milk
5 tablespoon olive oil
4 tablespoons all purpose flour
2 eggs
salt and freshly ground pepper, to taste
pinch of ground nutmeg
about 2 cups of grated parmesan
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the eggplants in half, lengthwise and cut criss-cross slits into the flesh being careful not to cut all the way down to the bottom. Place the slices into a baking pan.
Drizzle the eggplant slices with about a quarter cup of the olive oil. Add more if needed. Season the flesh side with salt and pepper.
Roast the eggplant slices in the preheated oven for about 40 minutes or until golden and tender.
Make the Meat Sauce: Add the onion, a quarter cup of olive oil, and a pinch of salt to a pot and cook over medium heat until soft and golden. About 10 minutes. Add the garlic and warm through until fragrant. Add the ground meat and cook until no longer pink. Season with salt, pepper, crushed red pepper flakes. Add the tomato and a cup of water. Cook the sauce over medium-high heat until thickened. About 25 minutes. Remove from heat and add the oregano and chopped parsley. Taste and adjust the seasoning if needed.
Make the Bechamel Sauce: Add the olive oil and flour to a saucepan and cook over medium heat until toasted. Add the milk, salt, pepper, and ground nutmeg. Whisk together and cook until it comes to a boil and thickens enough to coat the back of a spoon. Remove from the heat.
In another bowl beat the eggs until smooth and add some of the hot bechamel to the eggs. Whisk together to temper the eggs. Add the egg mixture to the pot and whisk together. Add the cheese and mix it until incorporated.
Assemble the Papoutsakia:
Mash the eggplant flesh to make room for the filling.
Sprinkle the top of the eggplant with some grated cheese. Divide the meat sauce equally. Top with béchamel sauce and then sprinkle the top with more cheese.
Bake for 20 minutes or until golden.
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