The word ‘yemista’ derives from the Greek word for stuffed or full. It perfectly describes this traditional Cypriot dish that is made with fresh vegetables. A fragrant rice mixture, made with or without meat, provides the filling. Any vegetables that can be hollowed out and then filled with the rice mixture can be used. The most popular of which are tomatoes, bell peppers, zucchini, onions, courgettes, and eggplants. Once prepared, each vegetable is then baked in the oven until tender, coming to the fore loaded with flavour.
HOW TO MAKE YEMISTA
Ingredients:
500 grams of minced pork
1/4 cup extra virgin olive oil
1 large onion, finely chopped
1 cup of tomato juice
1/2 cup rice
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of dried mint
6 large vegetables of choice
instructions:
Preheat the oven to 220°C.
Place the minced meat, olive oil and chopped onion into a large pot and fry until the minced meat is golden brown.
Lower the heat and then add the tomato juice, rice, pepper, salt and dried mint.
Stir to combine with the rest of the mixture and then allow the mixture to boil for at least 10 minutes.
When the juice has mostly been absorbed by the mixture, remove from the heat and set aside to cool.
Remove the stems and neatly slice the top off of each vegetable to create a lid.
Remove the insides of each vegetable, creating a hollow shell.
Fill the vegetable shells with the mixture and place the sliced tops back onto each vegetable so that each one is closed.
Place all of the vegetables into a large baking dish and pour any remaining juice from the mixture over each vegetable.
Bake in the oven for about 1 hour and 30 minutes.
Serve hot straight from the oven.
