Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mahshi (stuffed zucchini and eggplant). One of my favorites. This time, I am going to make it a bit tasty. 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. 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. A delicious mediterranean dish of zucchini and eggplants stuffed with a flavorful medley of herbs, spices, and rice.
Mahshi (stuffed zucchini and eggplant) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Mahshi (stuffed zucchini and eggplant) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook 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):
- Prepare 6 Zucchini Small
- Make ready 6 Eggplant Small
- Take 1 Cup White Rice Short Grain
- Take 1/4 Pound Ground lamb beef or
- Prepare 2 Tablespoons Ghee
- Take 1/2 Teaspoon Salt
- Prepare 1/2 Teaspoon Pepper
- Take 1/4 Teaspoon Cinnamon
- Prepare 4 Tablespoons Tomato Paste
- Take 4 Cups Water
- Get To Taste Salt Pepper and
- Make ready 1 Teaspoon Mint Dried
- Make ready one Lemon Juice of
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. 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. A staple of any Middle Eastern household!
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!
This simmers away slowly producing tender vegetables that are stuffed with tangy herb rice filling in a flavorful tomato sauce. A staple of any Middle Eastern household! 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.
So that is going to wrap it up for this special food mahshi (stuffed zucchini and eggplant) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
