Name: Attica Gemista Orfana (Γεμιστά Ορφανά της Αττικής)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 8 large ripe tomatoes, about 1.6kg total; 4 medium green bell peppers, about 700g total; 4 medium waxy potatoes, about 750g, peeled and cut into thick wedges; 220g Greek short-grain rice, Karolina or glace, rinsed and drained; 2 large yellow onions, about 300g, grated; 3 garlic cloves, minced; 180ml extra virgin Koroneiki olive oil, divided; 30g flat-leaf parsley, finely chopped; 20g fresh dill, finely chopped; 10g fresh mint leaves, finely chopped; 12g fine sea salt, divided; 1 tsp freshly ground black pepper; 1 tsp dried Greek oregano; 200ml hot water; 1 medium extra ripe tomato, grated, optional, only if needed to reach 700ml tomato pulp and juice; 2g sugar, optional, only if the tomatoes are sharp

Question 1

What rice is best for Attica gemista orfana?

Accepted Answer

Greek short-grain rice, especially Karolina or glace rice, is best for Attica gemista orfana. Rinse and drain 220g rice, then cook it briefly with grated onions, 450ml tomato pulp, salt, and pepper for 5 minutes so the rice starts absorbing tomato before baking.

Question 2

Why do you fill gemista only two thirds full?

Accepted Answer

Fill each tomato and green bell pepper only two-thirds full because short-grain rice swells as it bakes. Overfilled gemista split the vegetable shells and leave hard rice at the top. Loose filling gives the rice room to turn tender inside the tomato and pepper walls.

Question 3

How long do Greek stuffed tomatoes and peppers bake?

Accepted Answer

Bake Greek stuffed tomatoes and peppers at 190C, or 170C fan, for 45 minutes covered, then 45 to 55 minutes uncovered. The gemista are done when the tomatoes slump, pepper skins wrinkle, lids darken at the edges, and potato wedges turn tender in glossy tomato oil.

Question 4

What can I use if I do not have a 34cm tapsi?

Accepted Answer

Use a round or rectangular metal baking tray large enough to hold 8 tomatoes, 4 green bell peppers, and potato wedges snugly in one layer. A 34cm tapsi gives the right fit: tight enough to support the vegetables, but wide enough for tomato juices to reduce around them.

Question 5

How do I keep the rice in gemista from staying hard?

Accepted Answer

Keep gemista rice tender by using 700ml total tomato pulp and juice, par-cooking the rice for 5 minutes, filling the vegetables loosely, and baking with enough pan liquid. If the tray dries before the rice softens, pour 100ml hot water at the edge of the tray.

Question 6

Can I make gemista orfana ahead of time?

Accepted Answer

Yes. Hollow the tomatoes and peppers and cook the rice filling up to 12 hours ahead, then chill them separately and fill just before baking. Baked gemista orfana keep for 3 days refrigerated and taste especially good the next day at room temperature.

Ingredient	Quantity
large ripe tomatoes	8, about 1.6kg total
green bell peppers	4 medium, about 700g total
waxy potatoespeeled and cut into thick wedges	4 medium, about 750g

Culinary Explorer

Attica Gemista Orfana (Γεμιστά Ορφανά της Αττικής)

Ingredients

large ripe tomatoes

green bell peppers

waxy potatoes

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