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.
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. Meat-based stuffing is not mandatory, and many versions based on an exclusively vegetarian stuffing exist. For as long as i remember stuffed zucchini was one of the dishes my mothers did regularly, and she made them quiet delicious.
Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mahshi (stuffed zucchini and eggplant). It is one of my favorites food recipes. This time, I will make it a little 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. 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 well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Mahshi (stuffed zucchini and eggplant) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
- {Prepare 6 of Zucchini Small.
- {Take 6 of Eggplant Small.
- {Make ready 1 Cup of White Rice Short Grain.
- {Get 1/4 Pound of Ground lamb beef or.
- {Prepare 2 Tablespoons of Ghee.
- {Get 1/2 Teaspoon of Salt.
- {Make ready 1/2 Teaspoon of Pepper.
- {Prepare 1/4 Teaspoon of Cinnamon.
- {Get 4 Tablespoons of Tomato Paste.
- {Prepare 4 Cups of Water.
- {Make ready To Taste of Salt Pepper and.
- {Make ready 1 Teaspoon of Mint Dried.
- {Take one of 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. Stuffed eggplant can be eaten alone for lunch or dinner or serve it with a fresh salad. Each eggplant is a serving on its own.
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!.
Stuffed Eggplant (Batinjan Mahshi) a Lebanese recipe converted to plant based Sheikh El Mahshi (شيخ المحشي), stuffed eggplant, is one of the most popular recipes in the Middle East. It's eggplant stuffed with ground beef and pine nuts and it is usually served with a side of traditional vermicelli rice. It's super delicious and different than your everyday meals. Salt the eggplant both on the inside and outside. Chop the pulp/inside of the eggplant, salt it, and set aside.
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