Κολοκουθκιά Γεμιστά
Κολοκουθκιά Γεμιστά (ko-lo-kooth-KYAH yeh-mee-STAH)
Stuffed Courgettes
Hollowed courgettes filled with herbed rice, minced beef, and tomato, baked in a light tomato broth and finished with an egg-lemon sauce (avgolemono).
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep baking dish
Garnishes: fresh mint, lemon wedges
Accompaniments: crusty bread, yogurt
Instructions
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1
Hollow out courgettes using an apple corer, leaving the walls intact. Reserve the flesh.
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2
Mix minced beef, rice, diced onion, chopped mint, parsley, half the tomatoes, cinnamon, olive oil, salt, and pepper.
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3
Stuff each courgette loosely (rice will expand). Place in a baking dish.
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4
Pour remaining tomatoes and enough water to come halfway up the courgettes.
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5
Bake at 180°C for 50-60 minutes until courgettes are tender and filling is cooked.
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6
Make avgolemono: whisk eggs with lemon juice, temper with a ladle of hot cooking liquid, then pour over the courgettes. Return to oven for 5 minutes.
Did You Know?
The avgolemono finish is the Cypriot signature — this silky egg-lemon sauce elevates every stuffed vegetable dish on the island.
Chef's Notes
Equipment Tips
- apple corer
- large baking dish
- saucepan
- whisk
Garnishing
fresh mint, lemon wedges
Accompaniments
crusty bread, yogurt
The Story Behind Κολοκουθκιά Γεμιστά
Stuffed vegetables are a cornerstone of Cypriot home cooking, with every household growing courgettes in their garden. The avgolemono sauce sets the Cypriot version apart from other Mediterranean stuffed vegetable traditions and exemplifies the island's love of citrus-enriched dishes.
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