Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mahshi (stuffed zucchini and eggplant). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
A delicious mediterranean dish of zucchini and eggplants stuffed with a flavorful medley of herbs, spices, and rice. Mahshi (stuffed zucchini and eggplant) Mandi Lynn Riyadh, Saudi Arabia. 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.
Mahshi (stuffed zucchini and eggplant) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Mahshi (stuffed zucchini and eggplant) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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):
- Get 6 Zucchini Small
- Make ready 6 Eggplant Small
- Make ready 1 Cup White Rice Short Grain
- Take 1/4 Pound Ground lamb beef or
- Get 2 Tablespoons Ghee
- Make ready 1/2 Teaspoon Salt
- Make ready 1/2 Teaspoon Pepper
- Prepare 1/4 Teaspoon Cinnamon
- Prepare 4 Tablespoons Tomato Paste
- Take 4 Cups Water
- Take To Taste Salt Pepper and
- Take 1 Teaspoon Mint Dried
- Get 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. A staple of any Middle Eastern household! For as long as i remember stuffed zucchini was one of the dishes my mothers did regularly, and she made them quiet delicious.
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!
A staple of any Middle Eastern household! For as long as i remember stuffed zucchini was one of the dishes my mothers did regularly, and she made them quiet delicious. 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… 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.
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