Yemista with a twist

Kat (also known as Mrs Mulberry) is an Australian food blogger from Sydney Austalia who loves authentic Greek cooking. She also loves SPAROZA blends and even claims that our MEDITERRANEAN BLEND “has has become a little bit of an addiction really”…

Try this amazing recipe that  is both delicious and nutritious!

Serves 6, cooking time 1 & 1/2 hours


1 medium red onion, very finely chopped
1 medium brown onion, very finely chopped
1 bunch of parsley, very finely chopped
1 small bunch of dill, very finely chopped
2 cloves of garlic, very finely chopped
400g pork and veal mince*
1/3 cup brown long grain rice
1/3 cup white quinoa
1 & 1/2 tablespoons of Sparoza Mediterranean Blend**
1/2 Bukovo chilli flakes
Salt and ground black pepper

* if you wish to make a vegetarian version of this dish, you can simply leave the meat out and replace with a little extra rice and quinoa.

Other ingredients

20 vegetables (tomatoes, zucchini and peppers)
3 cups of hot stock or water
1 cup white wine
Olive oil
To prepare the vegetables

Wash the vegetables thoroughly, dry and then cut the tops off (reserve the tops and set aside). Scoop out pulp (reserve) and discard any seeds from the peppers or tomatoes. Sprinkle the cavity of the vegetables with a little salt and set them upside down in a tapsi (baking dish) to let any excess juice drain out.

To make the stuffing

Gently fry the onions and garlic in olive oil until soft. Then add the reserved pulp from the vegetables (making sure it has also been finely chopped first). Add the mince and fry until just browned. Stir in the rice and quinoa, 2 cups of the hot water or stock, the parsley, dill, Sparoza spice blend and chilli flakes. Bring to the boil, cover and simmer gently for about 10 minutes until liquid is absorbed. season with a little salt and pepper.

To complete the dish

Fill the vegetables with the stuffing mixture, allowing room the rice and quinoa to swell. Replace tops on the vegetables and stand in an oven dish. Pour into the base of the pan the remaining cup of stock and wine. Drizzle with a little olive olive oil. Cover with foil and cook covered in a moderate oven for about 40 minutes. Remove the foil and cook for a further 30-40 minutes until the vegetables have started to brown on top. You may need to check there is enough hot liquid in the pan, top up with a little more boiling water if needed. Serve hot or at room temperature.



All photo and recipe credits: