Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, mahshi (stuffed zucchini and eggplant). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mahshi (stuffed zucchini and eggplant) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Mahshi (stuffed zucchini and eggplant) is something which I have loved my entire life.
Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Koosa (Stuffed Zucchini) is light green and smaller in size. It honestly took me a while to find them locally, since my Middle-Eastern grocer does not sell produce. Stuffed Zucchini, Eggplant, and Peppers (Kusa Mahshy) Here is another one of my absolute favorite Middle Eastern dishes. "Mahshy" literally means stuffed, and I love all things mashy.
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 it.
The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
- Make ready 6 Zucchini Small
- Get 6 Eggplant Small
- Take 1 Cup White Rice Short Grain
- Get 1/4 Pound Ground lamb beef or
- Prepare 2 Tablespoons Ghee
- Take 1/2 Teaspoon Salt
- Make ready 1/2 Teaspoon Pepper
- Prepare 1/4 Teaspoon Cinnamon
- Get 4 Tablespoons Tomato Paste
- Get 4 Cups Water
- Take To Taste Salt Pepper and
- Take 1 Teaspoon Mint Dried
- Prepare one Lemon Juice of
Then I married Fatema my wife, and she did her own version (based on an Egyptian recipe and it was phenomenal, literally a melodic dish of authentic flavours that bare resemblance to… Mahshi is a dish of vegetables stuffed with ground beef and rice, that are cooked in a tomato and cumin sauce. Most often, Lebanese summer squash (kusa) is used for this dish, but there are a few variations based on squash, eggplant, bell peppers, even tomatoes or potatoes. Add each stuffed eggplant in a deep pot standing, open side facing up. Stuff the remaining eggplants add them to the pot.
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 each stuffed eggplant in a deep pot standing, open side facing up. Stuff the remaining eggplants add them to the pot. Lower the heat, cover, and let it cook for. 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.
So that is going to wrap it up for this special food mahshi (stuffed zucchini and eggplant) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
