Greek New Year’s Cake Vasilopita

by Mary Papoulias-Platis

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Happy New Year!

My aunt Liza made this delightful light cake for her Greek New Year’s Day celebration every year. It had a wonderful orange aroma from the orange zest of one orange. It’s not a sweet cake but has just the right amount of flavor, once the powdered sugar is added to the top. I would not serve this cake without the powdered sugar dusting. With an orange peel scent and a dusting of powder sugar this cake is irresistible! Many cultures have a cake similar to this with the addition of a toy object hidden inside. We place a coin, may it be a small token or a gold piece, this symbolizes good luck throughout the year if you have selected the special slice.

You may also enjoy the Greek New Year Bread version of this traditional baked good for the holidays.  It’s my mother-in-laws New Year’s Eve bread recipe , which takes hours to make and bake but it makes four to five loaves to pass out to your family members. It also has the coin added to the dough and the added date on the bread for your celebration.

Greek Vasilopita for Easter

Note: If an oven is too hot, it can cause the cake to rise too rapidly and thus, it will sink in the remainder of the baking process. Always check your oven’s temperature, it will vary oven to oven.

My Aunt Liza Balason's Recipe for Vasilopita

 

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Greek New Year's Cake Vasilopita

Using pantry staples this Greek New Year's bread is buttery delicious - and don't forget to place the coin inside for the traditional good-luck coin.
Course New Year's Bread
Cuisine Greek
Keyword bread, new year, redeggs, vasilopita
Author Mary Papoulias-Platis

Ingredients

  • 1/2 pound butter, melted
  • 2 cups sugar
  • 6 teaspoons baking powder
  • 4 cups flour
  • 3 eggs
  • Zest of 1 orange
  • 1/2 cup milk

Instructions

  1. Butter the bottom and sides of a 12x3 - inch round cake pan. ( Wilton makes a round cake pan )

  2. Preheat oven to 350 degrees.

  3. Melt the butter and beat on medium high with the mixer until light in color, which will take about 15-20 minutes. Set aside.

  4. Beat eggs until light in color for about 3-4 minutes .

  5. Add sugar and continuing beating until fluffy another 3-4 minutes..
  6. On medium low speed add milk, baking powder, orange zest to eggs.
  7. On low speed add flour and cooled butter alternately to batter.
  8. Do not over beat.
  9. Place wrapped coin in the bottom of the pan. (I wrap my coin with wax paper)
  10. Pour batter into baking pan.
  11. Bake in the oven at 350 degrees, for 30 -35 minutes until lightly brown.
  12. Test with a toothpick for doneness.
  13. Let cool.
  14. Place cooking rack or plate on top and flip over. Flip once more so top is face up.
  15. Sprinkle with powdered sugar and serve.

Recipe Notes

If you change the size of the pan, add more time if the pan is smaller than in the recipe. Or less time if the pan is larger. Use a toothpick to help determine if it's done.

The coin is optional, but traditional for New Year’s. Don’t forget to wrap the coin it in wax paper or parchment paper before adding it to the baking pan. I just love showing our original family recipe.

A Panos Family Recipe

Greek Vasilopita for New Year's.

And don’t forget the coin! It happened to me many times…yikes!

Greek Vasilopita with a Coin

 

Happy New Year to you and your Family!

 

 

 

 

 

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Greek New Year’s Bread Vasilopita/or Easter Bread

by Mary Papoulias-Platis

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The Vasilopita, Greek New Year’s Eve bread is baked with the date of the current year and a coin placed in the batter. It is cut around the family table on New Year’s Day with the hopes of getting the lucky slice with the coin inside. In our home, friends often gather for the cutting ceremony so this is the reason I make one larger pan for the family. This is an all day recipe, so start the day before or early in the morning  as suggested. This will be a fulfilling and wonderful project and a nice way to spend the day in the kitchen with the family and the sweet smell of bread baking in anticipation for the New Year to arrive! This recipe was originally given to Helen Platis, my mother in-law from a dear friend of hers, Angie Anas.

NOTE: To make this recipe plan ahead! This recipe requires you to make the yeast mixture the night before or the morning you plan to bake. Prepare all your pans ahead of time. Decide how many breads (big and/or small) you would like to make. Give yourself plenty of time to make this recipe. Possibly a full day.

In our family we use the same recipe for our Easter Bread. I do enjoy braiding the with one large pan and the others in round form. I don’t add red eggs to my bread often, the eggs bleed onto the bread and it needs to picked off.

My New Year’s Bread or Easter Bread Recipe.

Dated for Greek New Year's Bread

Here are some ideas of breads I have made in the past! Braided with Dyed Eggs inserted and bake with the bread.

Greek Braided Easter Bread

Braided Easter Bread in a wreath form.

Braided New Year's Bread

Round shaped bread in a simple pan.

Round Greek New Year's Bread

 

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Greek New Year’s Eve or Easter Bread

This bread is a traditional bread to be eaten during the Greek Holidays. And don't forget to place the coin wrapped in foil, inside the bread before baking. Happy New Year!
Course Bread
Cuisine Greek
Keyword easter, greekbread, greekeaster, vasilopita
Author Mary Papoulias-Platis

Ingredients

  • 5 lbs of all-purpose flour
  • 4 cups whole milk, divided
  • 1 pound sweet butter
  • 1 tablespoons salt
  • 3 1/2 cups sugar
  • 1 dozen eggs
  • 3 packages dry yeast, regular not instant (2 1/4) teaspoon per yeast package)
  • 4 teaspoons vanilla
  • 3 teaspoons cinnamon
  • sesame seeds for garnish
  • coins and wax paper ( for New Year only)

Instructions

Yeast

  1. Prepare yeast the night before or in the early morning.

  2. Dissolve yeast in 2 cups of scalded milk (bring to 180 degrees) which has been cooled to lukewarm temperature. (98-105 degrees). Milk too hot will destroy the yeast.

  3. Add 2 cups flour. Cover with a towel and put in warm place.

Next Day

  1. Melt butter and allow to cool.
  2. In a large bowl ( spaghetti pot for mixing ) beat together eggs, sugar, butter, 2 cups warm milk, salt , vanilla, and cinnamon. ( I use a big wooden spoon)
  3. Add the yeast-flour mixture. Start with 4 1/2 pounds and add enough flour to make a soft dough. Knead well. (You may not need all the flour)
  4. Cover and let rise till double in size. ( this could take up to 4 hours)
  5. Punch down and let rise again.
  6. Butter all the pans.
  7. Tightly wrap a coin in wax paper. Place one coin on the bottom of each pan.
  8. Divide dough into equal amounts for small pans, and place in the individual pans, leaving out a small amount for the numbers.
  9. If using a larger pan, divide dough into four equal amounts, placing 2 batches in the larger pan.

  10. Make numbers by rolling dough between hands like small cigars. Shape into numbers denoting the year. Place on the dough. Only for New Year's Bread. Skip this step for Easter Bread.

  11. Let rise until double in volume. You can braid your bread and place in the pans, or place them is rounds for a circle-shaped bread.

  12. Before baking brush with a mixture of an egg yolk and water and sprinkle with sesame seeds.
  13. Bake at 350 degrees in the middle of the oven until done, approx. 30 - 45 minutes. Check when done after 30 minutes. (ovens vary) Internal temperature should be 200 degrees.
  14. I place two pans in the middle of the oven at a time. The other pans can be refrigerated until ready to bake.

Recipe Notes

Makes: 5-6 loaves in 8- inch round pans.For a larger crowd: 3- 8 inch round pans and one large12x3 inch round for the family. Can be frozen and defrosted when ready to use.

As you can see in this picture, I use a large pan for my family, and several small pans to give to family to take home.

New Year's Bread with Date

If you are short on time, I suggest you try my Vasilopita Cake.

Greek New Year's Bread

Happy New Year/ Happy Easter!

 

 

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Greek Christmas in San Diego – 1960

by Mary Papoulias-Platis

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Christmas around my house was all about the family!  With all our Greek Uncles and Aunts and all their children I think we  were around twenty-one or so… plus second -cousins, friends and sometimes we were fortunate to have the Las Vegas clan join us for our celebrations.  It became hectic and loud (very loud)  in our homes during the holidays! But we all loved it and looked forward to it every year. The kids would gather outside and play a round of baseball in our backyard. Needless to say we had enough cousins for two big teams, while in the kitchen the adults prepared for the big dinner.

The food was very important on Christmas Day and it took on a life of its own. Early in the month of December the calls to all the aunts about what should be on the menu and who should bring what, was a full week long of discussions back and forth several times on the phone until the final menu was decided upon. I’ll never forget every Aunt’s specialty – Aunt Litza had her Kourambiethes (white sugar cookies), Aunt Pope her Karithopita (honey-nut cake), Thea Litsa-her Loukoumathes, and Aunt Nota her beautiful Melomakarina, and of course my Mom’s Baklava!

The Greek dinner was never a one course meal. We had to have lamb and chicken, ham, moussaka, orzo, phyllo pies, side dishes and a zillion desserts! Not to mention all the appetizers that they made days ahead before the holidays!  Food was everywhere!  Not only did we eat dinner once , but twice because later in the evening we started all over again for round two!

My parents played down the gift-giving side of Christmas, because to them it was a very religious holiday. As in many churches, the events leading up to Christmas day were the days we remember as young children. The nativity play was very important to us, but I never got a big part. In fact, I don’t remember playing anything but an extra angel or some type of plant! But, I still enjoyed re-enacting that special day of Jesus’ birth.

Singing of the carols in church during the church service was anticipated by every child because it was the only time we were allowed to speak or sing anything in English during the traditional service. Every Sunday our entire  Greek ceremony was spoken only in Greek.  So, to actually sing a carol such as “O come all ye Faithful” or “We Wish You a Merry Christmas” in church, lit up all of our tiny faces. The church finally felt a little bit closer to becoming updated and little more American, a little like my friend’s churches. But of course, that didn’t last long because we always ended with a Greek version of  “Silent Night!”  and several religious hymns following.

 

On Christmas Eve we all attended church services late into the evening, and this was the one night we were all allowed to stay up until midnight to open our gifts. Santa? There was no Santa. We saw him in the malls and sat on his lap, whatever that was worth. But, Santa was not in our home. He was not in our vocabulary. So, I always wondered-was he next door at my girlfriends’ houses and just passed us by?  Was he ignoring the Greek little kids on Ohio Street?  What happened?  Oh well! I guess it didn’t damage us… except to this day my brothers aren’t the best Christmas shoppers in the world.

My kids never understood why I go a little to the extreme  during the holidays. It’s because we never had it!  We just had this tiny and ugly Charlie Brown tree with maybe a dozen or so ornaments on it. No ribbons, no glass ornate angles, or fancy lights.  Okay, maybe one box of silver tinsel to hang.  Boy, in recent years have I made up for that! Our house today has lights everywhere! A great big Santa my son made with his reindeers on the lawn! Frosty?  Did I mention I have him on the lawn as well!   Oh, and let’ s not forget two enormous tin soldiers guarding my front door! The inside  of my home is decked out with all the trimmings, carols  playing by every rock star, stockings hanging for Santa to fill, and gingerbread in the oven for cookies! Well, I guess that’s what happens when you’re chosen to be a third angel in the holiday play or when Santa skipped your house year after year! For me that’s just the way I have tried over the years to blend our Greek-American traditions into one, so it can be enjoyed by many.

All-decked out – Nick’s woodworking creations

The one thing I have learned over the years from celebrating the season is that being Greek can bring many terrific memories and traditions into our home during the holidays with family and friends. We cannot forget our religious beliefs, the bountiful table we prepare with all the classic Greek holiday foods, and the many times we have opened our hearts to our close friends and invited them into our celebrated home for another memorable year!

Merry Christmas to my followers, friends, and family!  Kala Xristouyena!

Mary

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Baklava Orange Upside-Down Cake

by Mary Papoulias-Platis

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Baklava is the one holiday dessert I like to make for my friends and family on special occasions. I decided I would create this cake with the same flavors and spices but for the busy baker. It can be assembled and baked before company arrives and placed in the oven while having dinner. Cooled and served warm with a dollop of orange scented honey, your guests will marvel at this updated and simple  dessert!

This cake was created for Nikki Papoulias who loves a simple but delicious cake!

Makes: 9 servings
Butter an 8×8 baking pan and generously butter wax paper or parchment.
Leave a 2″ overhang of wax paper or parchment on each side of the pan.

For topping:
2 cups chopped walnuts
1/4 cup orange honey or plain
1/4 cup brown sugar
1/2 cup fresh orange juice
1/4 cup butter
1 tablespoon orange zest (zest of  1 orange)

Roughly chop walnuts by hand or in a food processor.
Place the butter, honey, orange juice and zest in a frying pan and cook on medium heat until butter melts and sugar dissolves.
Add nuts and bring to a boil and remove from heat.
Spread evenly in a well-buttered and waxed 8×8  baking pan.
If using a glass dish, reduce cooking time by 5-10 minutes. Insert with toothpick for doneness.

For cake:
1 1/4 cups flour
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla
1/2 cup whole milk
1/2 teaspoon cinnamon
2 teaspoons honey
2-3 tablespoons orange honey for garnish

Pre-heat oven to 350 degrees.
Position rack in the middle of the oven.
In a medium bowl whisk together flour, cornmeal ,baking powder, cinnamon and salt.
Beat 1/2 cup butter (1 stick) until fluffy about 3 minutes. Add sugar and beat until creamy. Beat in egg yolks and vanilla.
Add flour mixture alternating with milk.
With a whisk beat egg whites until stiff.
Slowly fold into batter. Gently swirl in 2 tablespoons honey.
Spread batter evenly on top of  the nuts.
Bake in the oven for 45 minutes.
Let cool for 5 minutes, then invert into a platter. If nuts stick to paper, place on cake and let cool.
Let cool for 45 minutes.

Serve with a teaspoon of orange honey.

Technique for baking this cake:


Place the filling ingredients in a skillet and cook on medium until thickened. Add the nuts and bring to a boil and remove from heat.


Place nuts in  baking dish and spread evenly.


Shift all dry ingredients or whisk in a medium bowl.


Beat butter with the sugar, add eggs and vanilla.


Beat egg whites with whisk until stiff, and fold into batter. Swirl in honey.


Pour batter over the nuts and bake in the oven at 350 degrees for 45 minutes.
If nut topping sticks to wax paper, just place back on the cake and cool.

Happy Birthday,

Mary 

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Creamy Chestnut Soup Kastana

by Mary Papoulias-Platis

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I just can’t turn down a chestnut in any shape or form during the holidays! It reminds me of being on the streets in Athens as they roast them fresh on outdoor grills during the Fall. They are now always on my menu for the holidays. This creamy chestnut soup can be made ahead of time and reheated for as an appetizer or a first course. In the recipe calls for  for a jar of chestnuts, but you can also buy fresh chestnuts and roast them yourself. My link is below.  Fresh chestnuts can be found in almost all grocery stores today. For the holidays I serve this chestnut soup as an appetizer in small cups, just as a warm starter. For a larger crowd you can easily double this recipe.  Make this soup the day before, and it  reheats beautifully on a low simmer.

Fresh Chestnuts

In Antiquity, the chestnut tree was regarded in Greece, as the tree of Zeus. Annual chestnut festivals in Greece occur during the fall season in late October in the city of Kastanitsa, Arcadia.  Alexander the Great and the Romans planted chestnut trees across Europe while on their way to various campaigns.

A chestnut Tree.

Today the American chestnut tree needs to be replanted and grown again for several reasons. There is more information on growing chestnut trees at the Chestnut Association website. Here, they explain why the trees became lumber for the building industry and later not replanted here in the states. Most of our chestnuts are imported.

Why We Need to Restore the American Chestnut

  1. Restoring the American chestnut will improve our forests and increase biodiversity.
  2. Referred to as the “cradle-to-grave” tree for its variety of uses, it was an important food source and cash crop for the people of Appalachia.
  3. A single American chestnut tree produces abundant and highly nutritious food for wildlife year after year.
  4. Its fast growth and tolerance of rocky, acidic, and poor soils makes it perfect for returning degraded landscapes, such as those left by surface mining, to diverse and healthy forests.
  5. American chestnut research creates a template for restoration of other species across the world.
  6. The lumber is straight, strong and rot-resistant.
  7. A light, durable wood with lovely color and attractive grain appreciated for furniture and architectural elements.
  8. The seed is smaller and sweeter than other chestnuts. It is often preferred for cooking and roasting because of its superior flavor.
  9. The American chestnut spreads its branches wide as a shade tree and produces large, white flowers before its abundant fruit production.
  10. Restoring the American chestnut will be a conservation achievement of historic proportions, turning around what is considered to be one of the worst ecological disasters of the 20th century.

 

Chestnuts Ready to Roast

Here is my post on How to Roast Chestnuts for your holiday stuffing, soup or munching!

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Chestnut Soup - Kastana

This is such a unique soup, and I became inspired to make a soup after traveling in Greece. I serve this for Thanksgiving and it's a nice appetizer before the meal. Can be made ahead and reheated, which makes it a perfect party starter.
Course Soup
Cuisine California Greek
Keyword california greek, chestnuts, kastana, soup
Author Mary Papoulias-Platis

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped onion
  • 3 fresh flat-leaf parsley sprigs
  • 2 whole cloves
  • 1 California bay leaf
  • 6 cups chicken broth or vegetable stock
  • 3 cups fresh chestnuts or 1-14 oz. jar peeled cooked whole chestnuts, crumbled
  • 1/4 cup Madeira
  • 1/4 cup heavy cream
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. If using fresh chestnuts: Cut an x in the middle of the flat side of every chestnut. Place on a sheet pan and bake for 45 minutes - 1 hour until soft.
  2. Peel chestnuts while warm and crumble.
  3. Melt butter in a heavy saucepan over low heat, stir in celery,carrot,and onion. Cook on low for 15 minutes until vegetables have softened.
  4. Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string.
  5. Add broth and parsley bundle to the vegetables. Bring to a boil.
  6. Reduce and simmer,covered, for 20 minutes. Add chestnuts and Madiera and simmer, covered , for 3 minutes.
  7. Puree soup in small batches in a blender until smooth. Stir in cream, pepper, and salt to taste.
  8. When reheating place on a low simmer.

 

Chestnuts in Greece.

While driving down to Kalamata,  Greece in late October we came across a farm stand and found these beautiful chestnuts and Fall fruits and vegetables. Most chestnuts come from Italy early winter for us here in the U.S. You can find them at Melissa’s Produce website, where I get mine. You can order them peeled and ready to go, or in the shell for you to roast.

Guess who’s looking for a chestnut tree to plant!

Happy Fall,

Inspired by a recipe found in Gourmet-November 2003

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Pumpkin and Almond Phyllo Pie – Kolokithopita

by Mary Papoulias-Platis

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When you feast on a special dish your mother created for the holidays year after year, memories from those holiday dinners begin to flood your mind with warm spicy flavors. That first bite of fresh pumpkin was so memorable for me.  My mother’s specialty, pumpkin and almond phyllo pie which she served at our holiday table was lost from our recipe files! So often I searched for something similar to what I remembered. But, I never could find it. Finally, I had taken a trip to Corinth, Greece where my mother was from and I was so excited to ask relatives for this recipe. But, unfortunately I was unsuccessful in locating it.

Corinth Greece

After several hours of experimenting, I developed the recipe to how I best remembered it. The filling is so delightful and scrumptious, a truly heartwarming experience for me. As it came out of the oven that first night, I sat down that evening and enjoyed eating four large pieces!  If that’s all I have for Thanksgiving/Christmas dinner I will be very happy and content. If you ever knew my mother, she would be very happy to know, you can now enjoy this special treat she created for her family. For fresh pumpkin cooking instruction see: Cooking Technique on How to Roast a Fresh Pumpkin

How to Roast Pumpkin

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Pumpkin and Almond Phyllo Pie – Kolokithopita

This special version of my mother's pumpkin pie is unforgettable. I had lost the recipe for years until I was brave enough to recreate it for my family. Enjoy this holiday treat.
Course Side Dish
Cuisine Greek
Keyword almond, Greek, phyllo, pie, pumpkin
Servings 24
Author Mary Papoulias-Platis

Ingredients

  • 1 lb. phyllo dough, defrosted
  • 4 cups fresh pumpkin, 2 2 1/2 - 3 lb. sugar pumpkins
  • 2 cups sugar
  • 2/3 cup cooked rice
  • 2 small onions, grated and drained
  • 2 tablespoon cinnamon
  • 1 cup extra virgin olive oil
  • 1/2 cup sliced blanched almonds
  • 1/2 cup melted butter for phyllo

Instructions

  1. If using fresh pumpkin begin this recipe the day before. See Cooking Techniques for Roasting Pumpkins
  2. Note: 1 (2-1/2 - 3 lb. sugar pumpkin = 2 cups pureed pumpkin)
  3. Preheat the oven to 350 degrees.
  4. Cut pumpkins in half, scoop out all pulp and seeds and roast cut side down on a foiled covered sheet pan in a 350 degree oven until soft, approx. 1 hour.
  5. Scoop out pulp, place in food processor until smooth. Place in a sieve over a large bowl and drain overnight.
  6. Boil the rice until soft. Drain.
  7. Finely grate the onion. Drain.
  8. Combine the pumpkin, sugar, and rice in a large bowl.
  9. Add the onion, cinnamon, oil, and almonds to the pumpkin. Set aside.
  10. To prepare the pan:
  11. Butter the sheet pan. Layer 1/2 the pound of phyllo on the bottom, buttering each layer.
  12. Place the filling on top, smoothing evenly in pan.
  13. Place the second layer of phyllo on top buttering each layer.
  14. Score (cut with a sharp knife) the top only of the phyllo into 4 pieces width by 6 pieces lengthwise for 24 squares.

  15. Bake in a 350 degree oven for one hour. Let cool.

  16. Serve warm or at room temperature. Can be sprinkled with powdered sugar and cinnamon!

My field trip for pumpkins.

Every year I jump in my van and head over to the pumpkin patch after Halloween to pick up my pumpkins for my Holiday cooking and decoration frenzy. These are my favorite pumpkin to cook with, ” The Sugar Pumpkin”.

You may want to create more of my pumpkin dishes:

Fresh Pumpkin Patties with Nutmeg Sauce

Pumpkin Patties

 

Roasted Pumpkin/Butternut Squash Soup

Roasted Pumpkin Soup

Enjoy these holiday dishes,

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Cooking Technique for Voula’s Pumpkin Phyllo Pie- Kolokothopita

by Mary Papoulias-Platis

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Cooking Technique for Voula’s Pumplin Phyllo Pie is a post with all the visual directions you need to make this phyllo pie. Use this to follow the recipe if you have never made a phyllo dish. You can use canned pumpkin for a the substitution of the fresh pumpkin. Just remember to defrost your phyllo in the refrigerator the night before making this dish.

Use the cooking technique with the recipe: Voula’s Holiday Pumpkin and Almond Phyllo Pie here:

You will need the following:

one sheet pan
1 small saucepan for the melted butter
one sieve
one large bowl
pastry brush
food processor/ or mash by hand with potato masher


Prep all your ingredients.


Mix the sugar,and rice together with the pumpkin.


Add the remaining ingredients.


Sir together gently.


Set aside and prepare phyllo.


Layer 1/2 the phyllo on the butter and butter each layer. Pour filling in pan.


Score with a sharp knife. Bake in the oven at 350 degrees for 1 hour.
For a side dish: score 4×6
For an appetizer: score 5×8

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Greek Stuffed Tomatoes and Zucchini

by Mary Papoulias-Platis

Post image for Greek Stuffed Tomatoes and Zucchini

Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta” has always been a comfort food in our home as a main or side dish at our family table. Every household selects their choice of vegetables, from their family garden or what they see available at their local farmer’s markets. Usually in the winter, we switch to green and red peppers and eggplant.  My mother often served stuffed vegetables during the holidays or on special occasions. Do set some time aside for this recipe. You can make these the day before, and re-warm the next day. Adding potatoes to soak up the juices was always one of my favorites, so don’t skip it!

For a vegetarian option, use quinoa or bulgur for the meat  substitute, adding mushrooms if desired for a second layer of flavor. Here, I have stuffed the tomatoes with rice and herbs. I made sure the stores had large size tomatoes. They work best. Plus, add more herbs, dry and fresh to bring out more flavor. Here is this version of rice stuffed tomatoes on my blog: Greek Stuffed Tomatoes with Rice

Greek Stuffed tomatoes with rice.

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Greek Stuffed Tomatoes and Zucchini with Potatoes “Yemesta”

An old family recipe passed down from my mother and remains to be a Traditional Greek recipe.
Course Main Dish
Cuisine Greek
Keyword california greek, Greek, potatoes, stuffed, tomatoes, yemesta, zucchini
Servings 6
Author Mary Platis-Papoulias

Ingredients

  • 6 tomatoes, whole and firm
  • 6 zucchini, whole
  • 2 potatoes, peeled lengthwise and cut into sixths

Filling

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 cup water or tomato juice
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon parsley, chopped
  • 1 teaspoon mint, chopped
  • 1 teaspoon oregano
  • 1/4 cup pine nuts
  • 14/ cup raisins
  • 2 tablespoons olive oil

Instructions

  1. Use a sharp knife and cut off the tops of the tomatoes, making sure you remember which tomato they came from. Set aside. Scoop out the flesh from the inside of the tomato, chopped coarsely set aside to add to the filling later.
  2. Cut the top off the zucchini and set aside. With a sharp knife carefully scoop out the inside.
  3. Peel the potatoes, cut in half, and again in thirds.
  4. Heat the oil in a large skillet, saute the beef and the onions until onions are soft.
  5. Add the remaining ingredients, including the pulp from the tomatoes.
  6. Cook on low heat until juices have absorbed and rice is cooked, about 15-20 minutes.
  7. Fill the tomatoes and zucchini with the meat filling. Replace tops.
  8. Place the vegetables snugly into the pan, filling in with the potatoes.
  9. Sprinkle potatoes with salt and pepper.
  10. Sprinkle all the vegetables with olive oil .
  11. Cover with foil and bake in a 350 degree oven for 45 minutes to one hour. Remove foil and cook for 10 minutes more.

Recipe Notes

For a vegetarian dish: Omit the meat, and add 1 cup bulgar, or quinoa.
Note: To prepare ahead, filling can be made the day before and refrigerated.
Makes: 6 servings (allow 2 vegetables per person) Can easily be doubled.

How to stuff tomatoes.

Need more instruction on how to get started with stuffing, head over to the link below.

See Cooking Techniques  for making the stuffed tomatoes.

You may also enjoy cooking my many Greek stuffed dishes.

Lamb Stuffed Green Peppers

Greek Stuffed Cabbage Rolls

Stufffed Grape Leaves Dolmathes

Enjoy our family recipes,

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Cooking Techniques for Stuffed Tomatoes and Vegetables

by Mary Papoulias-Platis

Cooking Techniques for

 Stuffed Tomatoes and Vegetables

You need the following equipment:

One 13×9 inch roasting pan
one large skillet


Wash and prepare your vegetables. Using a sharp knife scoop out the zucchini.
Use a spoon to scoop out the tomatoes. Save the tomato pulp.


Saute the beef and onions until onions are softened.
Add the remaining ingredients including the tomato pulp.


Stuff all the vegetables and place snugly into the pan, using the potatoes as support.
Sprinkle with olive oil,salt and pepper and bake covered.

Let the vegetables rest for 10 minutes before serving.

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