Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, mahshi (stuffed zucchini and eggplant). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Mahshi (stuffed zucchini and eggplant) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mahshi (stuffed zucchini and eggplant) is something that I have loved my entire life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
- Take 6 Zucchini Small
- Get 6 Eggplant Small
- Make ready 1 Cup White Rice Short Grain
- Make ready 1/4 Pound Ground lamb beef or
- Get 2 Tablespoons Ghee
- Make ready 1/2 Teaspoon Salt
- Take 1/2 Teaspoon Pepper
- Take 1/4 Teaspoon Cinnamon
- Prepare 4 Tablespoons Tomato Paste
- Prepare 4 Cups Water
- Get To Taste Salt Pepper and
- Make ready 1 Teaspoon Mint Dried
- Prepare 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 is going to wrap this up for this special food mahshi (stuffed zucchini and eggplant) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
