Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, mahshi (stuffed zucchini and eggplant). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket. The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a light tomato based sauce. Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the.
Mahshi (stuffed zucchini and eggplant) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mahshi (stuffed zucchini and eggplant) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
- Prepare 6 Zucchini Small
- Get 6 Eggplant Small
- Get 1 Cup White Rice Short Grain
- Prepare 1/4 Pound Ground lamb beef or
- Get 2 Tablespoons Ghee
- Get 1/2 Teaspoon Salt
- Make ready 1/2 Teaspoon Pepper
- Take 1/4 Teaspoon Cinnamon
- Take 4 Tablespoons Tomato Paste
- Make ready 4 Cups Water
- Prepare To Taste Salt Pepper and
- Get 1 Teaspoon Mint Dried
- Prepare one Lemon Juice of
A Middle Eastern classic- stuffed zucchini (and usually eggplant and bell peppers, sometimes tomatoes and even potatoes) in a fragrant tomato broth. This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. Add the stuffed zucchini and any meatballs and bring to the boil. Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat.
Steps to make Mahshi (stuffed zucchini and eggplant):
- Wash vegetables thoroughly, cut off stems and place into a bowl of cold water.
- Using an apple corer, hollow out the insides of the vegetables and place them back in the water to prevent browning. Save pulp to add to vegetable soup…no need to wast it :)
- Wash rice and drain. Mix together rice, meat, ghee, salt, pepper, and cinnamon until well combined. Fill each hollowed out vegetable with the mixture, until about 3/4 full, then place them in the bottom of a large pan in one layer.
- Mix together sauce ingredients and pour over vegetables. Put a plate on top that is large enough to cover all of the veggies, then put a heavy bowl of water on top to weigh down the plate.
- Bring to the boil, then cook over medium heat for one hour. Serve with salad on the side and enjoy!
Add the stuffed zucchini and any meatballs and bring to the boil. Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat. The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. Stuffed vegetables like these kousa mahshi are frequently a Sunday staple but are also served at weddings, parties, and other special gatherings. On such occassions, they are usually prepared communally.
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