Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mahshi (stuffed zucchini and eggplant). One of my favorites. This time, I’m gonna make it a 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. 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 current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Mahshi (stuffed zucchini and eggplant) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook 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
- Get 1 Cup White Rice Short Grain
- Take 1/4 Pound Ground lamb beef or
- Make ready 2 Tablespoons Ghee
- Take 1/2 Teaspoon Salt
- Make ready 1/2 Teaspoon Pepper
- Get 1/4 Teaspoon Cinnamon
- Get 4 Tablespoons Tomato Paste
- Get 4 Cups Water
- Take To Taste Salt Pepper and
- Get 1 Teaspoon Mint Dried
- Get 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!
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!
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’s going to wrap it up for this exceptional food mahshi (stuffed zucchini and eggplant) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
