John Krontiras with Yemista`

John Krontiras prepares Nabeel’s Greek style stuffed tomatoes.

By Jan Walsh     Photography by Beau Gustafson

Yemista´ is a popular Greek, vegetarian dish. John Krontiras uses local products and fresh mint from his own garden to prepare this dish at Nabeel’s Café and Market.


6 large ripe tomatoes

½  cup crumbled Greek Feta*

½ of white onion, finely chopped

10 garlic cloves, finely chopped

½ bunch of fresh basil finely chopped

½ bunch of fresh parsley finely chopped

A handful of fresh mint finely chopped

1 cup extra virgin olive oil

¾ cup rice

½ cup of water

½ of  potato sliced in small pieces

* Available at Nabeel’s® International Market.


Slice off the top of the tomatoes. Use a spoon to scoop out the inside of the tomatoes. Chop very fine. Place in a bowl. Be careful not to score their skin.

Combine chopped tomatoes, parsley, onions, basil, garlic and mint in a bowl and mix well. Add the crumbled Feta* and mix well.

Add ½  cup of the olive oil and mix well until very juicy. Add more oil and water if additional moisture is needed. Add the rice and mix well. Take each tomato and stuff with the mixture. Be sure that you do not fill them to the top.

Cover the tomatoes with their tops. Place the Yemistà in a baking dish.

Add the remaining mix around the tomatoes. Add the potatoes around the tomatoes. Add the remaining oil and water over this mix and potatoes. Bake at 350 degrees for approximately 45-50 minutes. Serves six.

One Response to “Yemistà”

  1. John, I just had to see your stuffed Fresh Greek Tomatoes. They look simply delicious.
    Miss seeing you. Margaret Mc

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