Greek gemista on wood fired oven

Our first task is to place both tomatoes and bell peppers inside our tray to make sure they all fit and determine the space in between to add the potato cubes. Rinse the tomatoes and peppers well. Firstly, cut off the peppers’ stem and calyx. Prefer dark green bell peppers for this recipe. Finely chop the onion, parsley, and peppermint. Dice the potatoes into 3-cm cubes, so that they can fit between the stuffed vegetables.

Cut the top parts of the peppers, but not all the way through. Leave them still attached to the peppers as a lid. Discard the seeds, but save their flesh. Cut the top parts of the tomatoes the same way you cut the peppers’ top. Carefully remove their flesh and save it in a bowl. Tomatoes’ sides must be thin, but be careful not to tear them. You can poke a hole at the bottom part of each tomato and pepper using your knife to allow the liquids to pass inside during cooking and add moisture inside the stuffed vegetables. This will really take this dish off to the next level. In a large bowl, grate the flesh you have removed from the tomatoes and peppers. Add parsley, peppermint, and 70g of tomato paste.

Prepare the filling. In a deep skillet over low heat, add a small portion of your olive oil and sauté onion until tender. Don’t forget to constantly stir. Add the rice and keep stirring for a minute. Add the mixture of grated flesh and herbs. Stir until it simmers and season with salt and black pepper. Cook until the rice absorbs enough liquid. Remove from the heat and keep the filling aside.

Before filling your vegetables, preheat the traditional wood-fired oven. Watch the whole process in the video above. Use kindling and thin pieces of wood, to easily start the fire, and thicker pieces of wood on top to establish the fire. Wait until wood turns into embers and the temperature is around 200⁰C (392⁰F). While waiting, use a spoon to stuff the tomatoes and peppers. Fill up to ¾ without pressing down the mixture. Add any filling left, along with the potato cubes, in between the stuffed vegetables in the tray. Pour in the tomato juice and a little water. Pour the rest of the olive oil between the vegetables and on their lids. Now you are ready to cook. You can add some grated feta-cheese, optionally, on top of the filling, under the lid.

When wood has turned into embers and the dome of the oven has turned white, clean the floor of the traditional wood-fired oven. Close the door of the oven and wait until it matures. When the temperature is around 200⁰C (392⁰F), place the clay baking tray inside and slow-cook for 2-2.5 hours. Don’t open the oven’s door needlessly because you’ll lose heat.

When the stuffed vegetables have cooled down, serve with Greek tomato salad and feta-cheese.

Enjoy it with your company.

Happy cooking everyone!