"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Yemista Recipe

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This recipe for Yemista, by , is from Recipes from Yiayia's kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 10, 2009


2-3 cups rice - parboiled
1 cup roasted pine nuts
1/2 cup feta cheese or to taste
1/2 cup mint - finely chopped
1/2 cup parsley - finely chopped
2 cups dill - finely chopped
1 small onion - finely chopped
2 cloves garlic
salt and pepper to taste
Fresh tomatoes and peppers - blend tomato innards and save for skillet
3 table spoons olive oil
thyme - to sprinkle on top
1 1/2 cups water
1/4 cup olive oil

Brown onion and garlic in olive oil. Add all together in skillet and cook slightly. Remove tops from tomatoes and peppers as well as insides. Blend tomato innards and place in skillet mixture. Stuff tomatoes and peppers, replace tops and place in casserole, tightly packed. Pour water and oil into bottom of casserole and cook covered for 1 hour. 350*




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