Mahshi (stuffed zucchini and eggplant) - Lebanese Koosa Mahshi is a summer squash that differs from the dark green zucchini you typically find at the supermarket. The eggplant and squash are stuffed with the same filling of seasoned rice and ground beef or lamb and then cooked together in the same pot in a light tomato based sauce. Stuffed Eggplant (Batinjan Mahshi) a Lebanese recipe converted to plant based.
There really isn’t a more versatile ingredient to at all times have readily available in the refrigerator than eggs. Eggs help us start our days off right and provides our baked items moisture and construction. They’re also inexpensive, filled with protein, and a lifesaver at dinner when you'll want to throw a quick meal collectively. Here's Best Mahshi (stuffed zucchini and eggplant) Recipes.
Mahshi is a family of stuffed veggies that is very popular throughout the Mediterranean region.
Mahshi is basically veggies stuffed with rice mixture.
It has been always a rocket science for me, specially the stuffed grape leaves and cabbage rolls , as they require some skills in rolling them.
You can cook Mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps.
Mahshi (stuffed zucchini and eggplant) Ingredients
- Prepare 6 of Zucchini Small.
- Prepare 6 of Eggplant Small.
- You need 1 Cup of White Rice Short Grain.
- You need 1/4 Pound of Ground lamb beef or.
- You need 2 Tablespoons of Ghee.
- Prepare 1/2 Teaspoon of Salt.
- You need 1/2 Teaspoon of Pepper.
- Prepare 1/4 Teaspoon of Cinnamon.
- You need 4 Tablespoons of Tomato Paste.
- Prepare 4 Cups of Water.
- You need To Taste of Salt Pepper and.
- You need 1 Teaspoon of Mint Dried.
- Prepare one of Lemon Juice of.
Add the stuffed zucchini and any meatballs and bring to the boil. Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish of the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat.
Mahshi (stuffed zucchini and eggplant) step by step
- 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!.
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Best Mahshi (stuffed zucchini and eggplant) Recipe - The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. Stuffed vegetables like these kousa mahshi are frequently a Sunday staple but are also served at weddings, parties, and other special gatherings. On such occassions, they are usually prepared communally. That day, in my kitchen, somehow I felt connected to the generations of Lebanese. Cored zucchini are stuffed with a fragrant mixture of meat and rice, and then slowly simmered on the stove for a delicious and hearty dinner.
I believe you can make great and tasty Mahshi (stuffed zucchini and eggplant) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!
