As we celebrate mum this month, her food deserves the spotlight too.

And if one dish says it all, it’s her gemista recipe. 🍅

Ingredients

• 6 large tomatoes
• 4 large green bell peppers
• 4 large onions
• 2 large potatoes
• 1 and 1/2 cup rice (preferably Carolina)
• 1 large onion, finely chopped
• 1 bunch parsley, finely chopped
• 1 bunch mint, finely chopped
• 2-3 cloves garlic, finely chopped
• 2-3 tbsp tomato paste
• 1/2 cup olive oil (plus extra for drizzling)
• 2 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 2 cups water
• Optional: 200 g minced beef or pork

Instructions

Prepare the vegetables:

• Cut the tops off the tomatoes and peppers and set them aside.
• Scoop out the flesh of the tomatoes into a bowl.
• If using zucchinis, cut them in half lengthwise and scoop out the inside.
• Lightly sprinkle the inside of the vegetables with salt and let them drain upside down.

Prepare the onions:

• Peel 4 large onions.
• Cut a thin slice from the top and bottom of each onion.
• Boil the onions in a pot of water for 8-10 minutes until they soften slightly.
• Remove and let them cool.
• Carefully separate the onion layers one by one to prepare for stuffing.

Prepare the filling:

• Heat 2 tbsp olive oil in a pan over medium heat.
• Add the finely chopped onion and saut\u00e9 until translucent.
• Add the rice and stir well.
• Add the tomato flesh, parsley, mint, and garlic.
• Stir in the tomato paste.
• Pour in 1 cup water or vegetable broth and let simmer.
• Cook for about 5 minutes until the rice absorbs some liquid but remains half-cooked.
• Remove from heat and let the mixture cool slightly.

Stuff the vegetables and onions:

• Fill the tomatoes, peppers, and zucchinis about ¾ full with the rice mixture.
• Fill each onion layer with a spoonful of filling and gently roll it like a small dolma.
• Cover the tomatoes and peppers with their tops.

Arrange in the baking dish:

• Arrange all the stuffed vegetables and onions tightly in a large baking dish.
• Peel and cut the potatoes into large chunks and place them between the stuffed vegetables.

Bake the gemista:

• Drizzle everything generously with olive oil.
• Mix a little tomato paste with the remaining 1 cup of water or broth and pour it over the stuffed vegetables.
• Cover the baking dish with aluminum foil.
• Bake in a preheated oven at 180°C for about 1 hour.
• Remove the foil for the last 20 minutes to allow the vegetables to brown nicely.

Serving:

• Let the baking dish rest for 10-15 minutes to allow the food to settle.
• Serve with feta cheese and fresh bread.