Stuffed vegetables are a food so notorious that no recommendations are needed, generally eaten in the Balkans and the East, often accompanied by stuffed vine leaves, and/or stuffed zucchini blossoms, often cooked with minced meat in the filling, but here we will see the version with sour vulgur, called “ksinohodros” in Crete, which is a wheat product, like they ate it in Crete in the old days, the delicious ksinohodros, for which will make a video and an article soon about how it’s made, where we use it and what are its properties. For now try this recipe and you will not regret it.
For 2 people:
2 ripe tomatoes
300 g long grain rice
1/2 glass of olive oil
|Cut the top side of the tomatoes and the peppers and empty them.
Cut a zucchini close to the middle of it and empty it.In a bowl:
Chop the interior of the tomato,
and pepper (after you’ve cleaned it from the seeds).
Grate the inside of the zucchini.
Chop the onion and the greens.
Break the “ksinohodro”, add rice,
and two shots of olive oil,
salt, grind pepper and mix.In a small bowl:
Grate one tomato and one small onion add some salt and pepper and mix.In a tray:
Add the vegetables and salt their interiors lightly,
pour a drop of olive oil in each,
fill up to almost their middle, from the stuffing in the bowl
add a little bit of grated tomato on each from the small bowl
and cover them with their tops.
Sprinkle with grated tomato and add nearly 2-3 cm of water
(check it during baking and add more if necessary)Bake in preheated oven at 180 degrees for about an hour.
They match greatly with yoghurt! Enjoy!!!
Tip: The dark green peppers are much better than the lighter ones for such food,
and generally do not prefer the larger vegetables, but those of conventional size.