This is a traditional Greek recipe that has traveled, in 1922 all the way from the Black Sea area to Greece , carried by the Greeks who came from Turkey back home....the recipe's name in Greek is gemista kolokithakia and if this is all Greek to you then please, let me translate ....stuffed courgettes .....their original version was for the long shape courgette but it has been a while that Greeks created this round courgette especially for the use of stuffing....never the less, if you do not find them then, by all means, make them with the long-shape ones....the recipe was used without minced meat for the period of fasting and with minced meat for the festive time....the recipe brings back memories of my parents home where I can watch my mum together with my grandmother preparing this unique, in my mind, recipe....now I feel happy that I can share this with all of you in an attempt to promote the Greek healthy cooking for all occasions ...stin igia sas ..to your health.
- 8 round courgettes
- 2 tablespoons virgin olive oil
- 1 medium shredded onion
- 2 ripe cut tomatoes
- 240 gr. washed brown rice
- 2 tablespoons sultanas
- 2 tablespoons raisins
- 1 teaspoon cinnamon powder
- 1 teaspoon glove powder
- 4 tablespoons cut fresh mint or 2 tablespoons dry mint
- 240 gr. grilled or boiled beef minced meat
- Salt, pepper
- 4 cups hot water
- 1Wash and dry the courgettes....
- 2Cut open on top...
- 3With a tea spoon carefully empty the courgettes...
- 4cut the flesh into small pieces and add them to the rest of the ingredients
- 5In a mixing bowl add all the ingredients, except the hot water
- 6Keep mixing the ingredients until they blend together
- 7With the teaspoon fill the courgettes
- 8Place them by one layer
- 9Slowly add the hot water to them
- 10Add the olive oil
- 11Place a small kitchen plate on top of them so they can stay still while cooking
- 12Cook for 20 minutes on medium heat, checking the water and add more if neccesary
- Total Fat5 g8%
- Sodium3 mg0%
- Carbs60 g20%
- Fiber40 g160%
- Sugars2 g2%
- Protein60 g120%
There's also an Italian way of filling them, but I can't remember it right now. I think I'll try it and post the recipe. I love zucchini season!