Thrapsalo stuffed with rice


A seafood meal, with summer air, light, very tasty, fasting, for diet and nutrition, and very easy! Let's go see…


  • 1 kg of frozen crumbs
  • 1 chopped onion
  • 30 g ouzo
  • 150 g Carolina rice
  • 1 carrot
  • 1 pumpkin zest
  • 1 chopped green pepper
  • 1 chopped red pepper
  • Or chopped dill
  • Olive oil
  • Salt Pepper
  • Vegetable broth


  1. In a bowl we put tap water with a little salt and thaw our crumbs.
  2. Then we remove the head, we wash them very well inside, we remove the bone.
  3. Then cut the heads from the crumbs into small pieces.
  4. In a saucepan, sauté the heads, finely chopped from the crumbs, then the onion and the rest of the vegetables. Quench with ouzo, then add our rice and vegetable broth.
  5. Let them simmer all together for about 15 minutes with the lid of the pot open so that the liquids are completely absorbed.
  6. Allow the filling to cool and add the dill. Stir.
  7. Then we take our Thrapsalo, we carve it back slightly so that it does not burst and we fill it with a tablespoon.
  8. Then close it well with a zigzag toothpick so that the filling does not come out (or two depending on the size)
  9. We put our crumbs in a hull.
  10. Close the lid and put them in a preheated oven for half an hour. Then remove the lid and continue baking until our crumbs turn brown for about 15 minutes.

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