In Greek: ντομάτες γεμιστές με αρακά, say: doh-MAH-tes yeh-mee-STES meh ah-rah-KAH This recipe for stuffed tomatoes with peas may sound like an unusual combination, but it’s delicious. The tomatoes are scooped out and baked until soft, then the filling is added and they’re browned to perfection. A delightful meatless main dish, or a side dish, […]

Serves 4 Ingredients 650 gr minced beef 8 large tomatoes -cut around stems and open the seeds and wash them well 2 medium onions -finely chopped 2 tablespoons vegetable oil 750 gr ripe tomatoes -skinned and chopped or tinned tomatoes with their juice 2 eggs 3 garlic cloves 1 tablespoon dried rosemary 1/8 litre dry […]

SKARTSOTSETTA Here’s a dish that some claim was the invention of Zakynthian and Corfiote taverna owners, but others, more wisely, point to Venice as the source of its provenance. (Skartsotsetta—at least etymologically— probably derives from the Italian scartocetti for “packets” because of the way the thinly sliced veal isstuffed, rolled, and braised.) Regardless of its origins, the dish has evolved to […]

In Greek: κολοκυθάκια γεμιστά με λιαστές ντομάτες, pronounced koh-loh-kee-THAHK-yah meh lee-ahs-TES doh-MAH-tes This recipe for stuffed zucchini is a summer delight with orzo pasta, myzithra cheese, and sun-dried tomatoes. Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Ingredients: 6 large zucchini 1/2 pound of orzo pasta 1 large onion, minced 2 cloves of garlic, minced 1/4 pound […]

DOLMATHES ME BAKALIARO KAI TOMATENIO AVGOLEMONO Ingredients: 1 piece salt cod fillet, about 21⁄2 pounds One 22-ounce jar vine leaves in brine 1⁄2 cup extra-virgin olive oil 3 cups finely chopped white and tender green parts of scallions 1⁄2 cup long-grain rice, preferably basmati 3 large firm, ripe tomatoes, peeled, seeded, and finely chopped or grated Salt and […]

Stuffed Little Meatballs POLPETES APO TIN KERKYRA Makes about 24 meatballs What the rest of Greece knows as keftedes or by the diminutive, keftedakia, Seven Islanders call polpetes, delicate little meatballs. In the Ionian area these days they are apt to be the mint-doused rendition common throughout all of Greece. This particular recipe, borrowed from Ninetta Laskari’s excellent book on Corfu, […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

In Greek: galopoula yemisti, γαλοπούλα γεμιστή (pronounced ghah-loh-POO-lah yeh-mee-STEE) Although the oldest traditions of Greece call for lamb, goat, or pork at the holidays, all roasted meats and poultry are commonly served. This stuffed turkey (or capon) has become a favorite with modern-day Greek cooks. Prep Time: 40 minutes Cook Time: 3 hours, 30 minutes Total Time: 4 hours, 10 minutes Ingredients: 8-9 […]

In Greek: αρνί γεμιστό, pronounced ahr-NEE yeh-mee-STOH Versions of this stuffed leg of lamb are often first choice for Greek families at Easter, but this is such a beautiful dish that it’s perfect for special occasions and family meals. Stuffing the butterflied leg of lamb with layers of peppers (red and green) and cheeses is […]

In Greek: γεμιστά με αμυγδαλώψηχα, pronounced yeh-mee-STAH meh ah-meegh-thah-LOHP-see-hah This recipe for Stuffed Vegetables (yemista) uses crushed roasted almonds in the filling, which give a wonderful flavor to the vegetables – and a wonderful aroma while cooking! Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 15 minutes Ingredients: 2 large green bell peppers 5 medium zucchini + 1 small […]