Mahshi (stuffed zucchini and eggplant). A delicious mediterranean dish of zucchini and eggplants stuffed with a flavorful medley of herbs, spices, and rice. 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.
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… 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.
Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mahshi (stuffed zucchini and eggplant). It is one of my favorites food recipes. 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 on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Mahshi (stuffed zucchini and eggplant) is something which I’ve loved my entire life. They’re fine and they look wonderful.
A delicious mediterranean dish of zucchini and eggplants stuffed with a flavorful medley of herbs, spices, and rice. 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.
To begin with this particular recipe, we must first prepare a few components. 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):
- {Prepare of Zucchini Small.
- {Make ready of Eggplant Small.
- {Make ready of White Rice Short Grain.
- {Take of Ground lamb beef or.
- {Get of Ghee.
- {Take of Salt.
- {Take of Pepper.
- {Make ready of Cinnamon.
- {Take of Tomato Paste.
- {Get of Water.
- {Get of Salt Pepper and.
- {Make ready of Mint Dried.
- {Get of Lemon Juice of.
A staple of any Middle Eastern household! 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. Stuffed eggplant can be eaten alone for lunch or dinner or serve it with a fresh salad.
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!.
Each eggplant is a serving on its own. Stuffed Eggplant (Batinjan Mahshi) a Lebanese recipe converted to plant based Salt the eggplant both on the inside and outside. Chop the pulp/inside of the eggplant, salt it, and set aside. Mince the steak into small cubes and brown it in a skillet. Add each stuffed eggplant in a deep pot standing, open side facing up.
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