Gemista Kolokithakia

Today I will talk to you about one of my most beloved Greek recipes…when I was younger I was always so happy when my mum did it for me.
It is a really easy to make meal, but perfect for every social occasion and everyday.
Kolokithakia gemista means translated something like filled zucchinis.

 I will tell you the recipe for 4 people, so let’s see what we need to start cooking.
•    zucchinis - about 10 - so we can fill up the bottom of a big pot
•    400-500 grams minced beef meat
•    rice - about 3-4 soupspoons
•    2-3 soupspoons oil
•    1 big onion - cut very small (it can be also more)
•    1 carrot - not to big (rasped small)
•    dill - 1/2 bunch - cut very small
•    little bit of mint - cut very small
•    salt
•    pepper
•    3-4 eggs
•    1 big lemon (2 small)
•    water
So now that we bought everything, let us start.
1. Firstly we clean up the zucchini outside and cut of the upper end to take out their pulp.
For this you can use a specific tool or a spoon in the right size.
2. Then we make the filling. We mix the minced meat, the onion, the carrot, the dill, the mint, the rice, the salt, the pepper and a part of the pulp of the zucchini all together.
3. We put the filling inside the zucchini, press them a little bit and make little holes on their outside, so that they can soak in the sauce we will make later.  
If there is some filling left, we make small balls out of it, like yuvarlakia and put them with the zucchini into the pot.
4. Then we put over them the oil and let them cook a little bit on half strong fire, just until they start to loose some water.
5. After that we fill some water into the pot, about half of the size of the zucchini. If you put too much water inside it will be soup like, but you can think of what you would like more. I think it is better with less water.
6. Now we will let it cook on half strong fire for around 50 minutes, until the zucchini are cooked and the sauce is thickened a little bit, but not to much.
7. So now to the last step, we make the Avgolemono, a sauce out of egg and lemon and put it inside, taking care that it goes everywhere between the zucchini and meatballs.
But how do you make it.
Firstly you beat very well the eggs, until they get a crème. Then you drip very slowly the lemon juice inside and at last slowly the sauce of the filled zucchini out of the pot of course without stopping all the time to beat it.
When we put the Avgolemono inside, we let it cook for two more minutes and take it then off the fire. Wait a little bit before you put it on the plates and then … Enjoy!