Recipe: Mythos Kouzina & Grill's gemista

Make the award-winning Greek restaurant’s vegetarian stuffed peppers and tomatoes

Recipe: Mythos Kouzina & Grill’s gemista

Picture the scene: you’re relaxing in Dubai’s Best Greek restaurant 2020, cold drink in hand, taverna vibes and a delicious meal on the way… Only actually, you’re at home, because this is the lockdown life. But fret not – you can bring Mythos Kouzina & Grill’s kitchen greats to your own oven, thanks to this recipe for gemista (or stuffed peppers and tomatoes). Love Mythos? Miss it like mad? Click here to buy a discounted gift voucher now , which you can use from September 1 and get extra value back on your bill – for example, buy a voucher for Dhs250 and you’ll get Dhs350 to spend at the restaurant.

And until you can spend it, give this a crack.

Gemista (stuffed peppers and tomatoes)

Serves four
Preparation time: 25 minutes
Cooking time: 45-60 minutes


For the rice stuffing
• 200g Carlose or Egyptian Rice, soaked in fresh tomato
• 4 large tomatoes
• 4 green bell peppers
• 2 red onions, chopped
• 1 carrot, grated
• 1 courgette, grated
• 1 tbsp tomato paste
• 5 garlic cloves, chopped
• 1 bunch fresh mint, chopped
• 150ml vegetable stock
• 100ml olive oil
• Cinnamon to sprinkle
• Sugar to sprinkle
For the potatoes
• 100ml olive oil
• 4 potatoes, sliced into wedges
To serve
• Feta cheese cubes


For the rice stuffing
• Cut the tops off the tomatoes (keep to one side) and remove the flesh, follow the same for the bell peppers to remove the seeds.

• Blend the tomatoes’ flesh to become like pulp.

• In a bowl, mix the rice, tomato paste, mint, onion, carrot, zucchini, garlic, olive oil, seasoning and the flesh from the tomatoes.

• Season the hollow tomatoes and bell peppers. Stuff them with the rice mixture and cover with their “hats” (top cut parts). Sprinkle with cinnamon, sugar and some olive oil.

For the potatoes
• Cut the potatoes into wedges, sprinkle with sea salt and olive oil and place them in the same tray with the peppers and tomatoes. Sprinkle on top any remaining sauce from the rice mixture.

• Bake in oven at 180℃ for 55 minutes, covered with foil.

• Remove the foil and bake until the vegetables start to colour on top. Serve with cubes of feta cheese.

• Alternatively, the potatoes can be baked alone with the olive oil, 2 tbsp of tomato paste and sauce from the rice mixture (without the rice). Mix all the ingredients together and bake at 180℃ for around 45 minutes or until the potatoes get a nice golden colour.

Rather order in? Mythos Kouzina & Grill is available on Deliveroo.

For more recipes from Dubai’s best restaurants, click here.

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