Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, mahshi (stuffed zucchini and eggplant). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mahshi (stuffed zucchini and eggplant) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Mahshi (stuffed zucchini and eggplant) is something that I’ve loved my entire life. They are nice and they look wonderful.
It's called Stuffed squash, marrow, mahshi, zucchini, Eggplant is a dish of Syria. It consists of various kinds of squash, zucchini, eggplant stuffed with. Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket.
To get started with this recipe, we have to first prepare a few ingredients. You can have mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
- Take 6 Zucchini Small
- Make ready 6 Eggplant Small
- Make ready 1 Cup White Rice Short Grain
- Get 1/4 Pound Ground lamb beef or
- Prepare 2 Tablespoons Ghee
- Make ready 1/2 Teaspoon Salt
- Take 1/2 Teaspoon Pepper
- Make ready 1/4 Teaspoon Cinnamon
- Make ready 4 Tablespoons Tomato Paste
- Prepare 4 Cups Water
- Take To Taste Salt Pepper and
- Get 1 Teaspoon Mint Dried
- Make ready one Lemon Juice of
This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. Mahshi is basically veggies stuffed with rice mixture. It has been always a rocket science for me, specially the stuffed grape leaves Core veggies and make sure not to tear the walls especially when making zucchini or eggplants. Stuff each one with the rice mixture making sure not to reach the top.
Instructions 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!
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. That day, in my kitchen, somehow I felt connected to the generations of Lebanese.
So that’s going to wrap it up for this special food mahshi (stuffed zucchini and eggplant) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
