Easiest Way to Prepare Tasty Mahshi (stuffed zucchini and eggplant)

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. In this recipe, the humble zucchini act as vessels for a special stuffing of spiced rice and ground beef with tomatoes and But today's stuffed zucchini is kind of a big deal recipe; it's the stuff for special dinners and Middle Eastern banquets.

Love them fried, cooked, roasted, and grilled. I'll share the one with zucchini, since I've got so many requests from my Armenian viewers who are doing lent and vegan diet is much needed for those. Stuffed Eggplants and Peppers with Rice and HerbsSocraticFood. You can have Mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mahshi (stuffed zucchini and eggplant)

1. It's 6 of Zucchini Small.
2. It's 6 of Eggplant Small.
3. It's 1 Cup of White Rice Short Grain.
4. Prepare 1/4 Pound of Ground lamb beef or.
5. Prepare 2 Tablespoons of Ghee.
6. Prepare 1/2 Teaspoon of Salt.
7. It's 1/2 Teaspoon of Pepper.
8. You need 1/4 Teaspoon of Cinnamon.
9. You need 4 Tablespoons of Tomato Paste.
10. It's 4 Cups of Water.
11. It's To Taste of Salt Pepper and.
12. Prepare 1 Teaspoon of Mint Dried.
13. You need one of Lemon Juice of.

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. Eggplant lovers, this cheesy Parm bake from Delish.com is for you. Find Mahshi Betengan Stuffed Eggplant Egyptian Cuisine stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Mahshi Betengan - Stuffed Eggplant Egyptian cuisine.

Mahshi (stuffed zucchini and eggplant) instructions

1. Wash vegetables thoroughly, cut off stems and place into a bowl of cold water..
2. 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 :).
3. 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..
4. 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..
5. Bring to the boil, then cook over medium heat for one hour. Serve with salad on the side and enjoy!.

In a cosmopolitan area like Washington, D. C. you meet people from all over the world and you can learn about their culture and food. My Palestinian neighbors, Suad and her husband Issa, recently invited me for a delightful sampling of their traditional cusine. Crispy Stuffed Zucchini are so easy to make! One of THE best ways to enjoy zucchini!