You'll probably think me crazy for making this rustic dish in the middle of summer, a hearty lamb stew spiced with cinnamon, allspice ...
I remember when I was young my mother would make these meatballs for guests. They are flavorful and great with catsup or a marinara sau...
Chicken Stew with a greek twist. This is a very tasty stew that I've made for friends and family many times and it's one I rememb...
My mom was born and grew up in Patras, Greece. She was the middle child of five daughters and they lived with their Mother, Father ...
This is my version of Traditional Greek Salad. When traveling in Greece with my Manamu I noticed that greeks seldom used any lettuce in...
Giouvetzi or Youvetsi (yoo-VEH-tsee) is a traditional Greek casserole baked in a clay pot that can be made with any meat though traditi...
Greeks do like their greens and my mother was no exception. She would usually cook dande...
In March of 2005 I took a trip to Greece with my mom to visit family and her birthplace. It was such a beautiful time, meeting loved ones,...
Every September is the start of a new season for the Los Angeles Opera and I am always happy to be back at work with my wonderful friends a...
Every country has their traditional foods for the holidays and Greece is no exception. My mother would bake these crescent shaped coo...
Sunday, August 7, 2011
My mom was born and grew up in Patras, Greece. She was the middle child of five daughters and they lived with their Mother, Father and Yia Yia Euphrosene. My Papu, Christos Karakitsos, was the chantor or psaltis at Agios Andreas Greek Orthodox Church and taught voice from his home. She remembers her Yia Yia in the kitchen cooking the family dinners. Here is a picture of my Great Grandmother, Euphrosene and my mother on her lap.
In the summer months they would stuff summer vegetables with meat and rice and take them to the local bakery to bake in the oven. People didn't have ovens in their homes in those times. This dish is not only delicious but very pleasing to the eyes. This is one of the recipes my mother passed down to me from her early years in Greece.
A variety of summer vegetables - Tomatoes, Bell Peppers, Squash, and Eggplants
1 1/2 lb ground beef
1 1/2 cup rice
1 large yellow onion
1 head garlic
a few red potatoes 3 or 4 depending on size
3 to 4 cups chicken broth
1 small can tomato paste
fresh mint and parsley (1/4 to 1/3 cup each)
salt and pepper to taste (I use around 1 tablespoon of salt and 1/2 tablespoon pepper)
First you wash your vegetables very well. Cut the tops off the vegetables and scoop out the tomatoes, eggplant and squash (put this into a bowl to use later.) Remove seeds from inside bell peppers. Salt inside of vegetables. Save the tops to cover the vegetables!
Here you seen my Mom scooping out the eggplant with a spoon. Sometimes you need a small knife to start the zucchini or squash since they are a little firmer.
Once your vegetables are cleaned out and salted, drizzle them with a little olive oil. These are all ready to be stuffed - set aside as you prepare the meat mixture.
Dice the onion
Peel garlic and finely mince or mash.
In a large pan, heat the olive oil and add onions. Cook the onions until they glisten. Next you add the meat and brown slightly. Remember those vegetables you scooped out, add the insides of the tomatoes, squash, eggplant and the garlic, cook this a bit. Salt and pepper to taste and add a bunch of chopped parley and mint.
Once all the ingredients are cooked, add the rice and tomato paste.
Mix well before adding the chicken broth to the pot.
The rice will absorb the broth and once it thickens you are ready to stuff the vegetables with the mixture. Time for the fun part!
Preheat your oven to 350. Stuff each of the vegetables with the meat and rice mixture and place the tops to cover them. Cut red potatoes into wedges and fit them around the vegetables. If there is leftover meat mixture fill in the empty spaces with it and add a little water or broth to the pan before putting into the oven.
Bake in the oven for 1 1/2 to 2 hours until the vegetables are cooked well. This is definitely wonderful to serve to guests or have at parties, a real crowd pleaser.
Posted by Flo Titmus at 8:44 AM