El Maridaje: Vegetable Gemista with Lamb

Vegetable Gemista Stuffed with Lamb

In Zorba the Greek, life unfolds in harmony with the land, the landscape, and the bonds forged through shared experiences. Inspired by the rural cuisine of Crete, this gemista recipe draws on a traditional Greek summer dish: stuffed vegetables that are slowly cooked until their flavors are fully concentrated. 

Ingredients (serves 2)

2 ripe but firm tomatoes

2 small bell peppers

2 mini zucchini

120g rice

250g ground lamb

1 onion

2 cloves of garlic

A handful of fresh parsley

A handful of fresh mint

1 teaspoon ground cinnamon

Lemon

Extra virgin olive oil

Salt

Steps

1. Preheat the oven to 180°C.

2. Cut off the tops of the tomatoes, peppers, and mini zucchini, setting the tops aside. Carefully scoop out the insides of the tomatoes and peppers, reserving the tomato pulp.

3. Sauté the chopped onion and garlic in a generous splash of olive oil. Add the ground lamb and cook until well browned.

4. Stir in the chopped tomato pulp, rice, parsley, mint, and cinnamon. Season with salt and pepper and mix well.

5. Stuff the vegetables, leaving some space so the rice can expand during cooking. Replace the lids.

6. Arrange the vegetables in a baking dish, add a little water to the bottom, a splash of lemon juice, and a generous splash of olive oil on top.

7. Bake for 60–75 minutes, until the vegetables are tender and the rice is fully cooked.

8. Serve warm or at room temperature.