Fish is one of the main staples of the Greek diet, where fishing, from the small boats or “kaikis” that one sees dotting the horizon early in the morning or with their lanterns lighting up the night, to the big trawlers or “trahandiris,” supplied a steady supply of a variety of fish.
It is well known that meat is high on the list of foods preferred by Greeks. One has to only walk down any Greek street to find ‘souvlaki’ or ‘gyros’,(skewered meat or meat on the pit) sold practically on every other corner. But it was not always like this.
Greek yogurt’s appeal is no secret, no matter where you are. Its steady increase in popularity over the years has led it to be in numerous articles about its culinary superpowers and its exploding marketing sales within Greece and worldwide; from gourmet publications to the Wall Street Journal. Tune in to the “Insider’s” story to Greek yogurt, so when visiting you can enjoy the real deal like a local.
So, let’s make “gemista”!
- 8 medium-sized tomatoes – not too soft
- 4 big bell peppers
- 1½ teacup of olive oil
- 2 big onions, grinded
- 1 water-glass of rice
- 2 heaped soup spoons of pine seeds
- 2 heaped soup spoons of black raisins
- 1 small cup of mint leaves, minced
- 1 small cup of parsley, minced
- ½ a kilo of potatoes
- 1 cup of rusks or toasted bread, grinded
- Salt and pepper