Saturday 13 June 2009

WEEKENDER'S DELIGHT..

An original Greek Summer recipe for those who are willing to enjoy a light dish on a Sunday evening with friends & family...

KOLOKYTHAKIA GEMISTA
( STUFFED COURGETTES)
serve 6 persons, preparation time : 25 min. cooking time : 90 min.
INGREDIENTS

- 1 kg COURGETTES
- 600 gr. BEEF MINCE
- 2 ONIONS, FINELY CHOPPED
- 1/2 CUP OF GREEK SHORT - GRAIN RICE
- 125 ml OLIVE OIL
- 1 BUNCH DILL
- SEA SALT & FRESHLY GROUND PEPPER

FOR THE "AVGOLEMONO" = EGG & LEMON SAUCE

- 1 LEMON JUICE
- 3 EGG YOLKS
- A LITTLE SEA SALT

COOKING INSTRUCTIONS

  • Wash, top & tail the courgettes.
  • Lighly scrape their skin off with the blade of a blunt knife.
  • Hollow them out so they resemble to cylinders, closed at one end.
  • Mix the minced meat, rice, 3/4 bunch of dill,onion,salt & pepper in a bowl and then stuff the courgettes.
  • Place the cougettes one next to the other in a shallow pot with the open end on top.
  • Add the olive oil and just a little hot water.
  • Cover & simmer for approx. 1:30' hours.

Additionally

  • Strain the pan juices and pour into a small pan.
  • Beat the egg yolks with the lemon juice & salt and slowly add the pan juices, continuously beating..
  • Pour over the courgettes and garnish with the remaining dill.

Accompany this light dish with a fresh, aromatic white wine, preferably a Lafazanis Roditis, a Techni Alipias Sauvignon Blanc/Assyrtico or a Claudia Papayianni Alexandra Malagouzia.

THAT WAS IT!!

...and when the feast is over...you can send me your comments at : dseitanidis@gmail.com

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