Ingredients: Eight big and mature tomatoes, four large peppers, 14 spoons of white rice, four large onions (chopped), parsley, spearmint, one or two spoons of black dried grapes, one or two spoons of pine nuts, salt, pepper and sugar.
Preparation: Scoop out the pulp of the tomatoes and mix with the chopped onions, parsley, spearmint, rice, sugar, salt and pepper. Fill the tomatoes and peppers with the mixture and use the stem ends as lids. Pour some olive oil over the tomatoes and peppers and bake in the oven at 175 °C for one hour. Serve warm rather than very hot.
Greek cuisine:
Trahanas
Sautéed shrimp with feta cheese
Potatoes with tzatziki
