Recipe: Tasty Mahshi (stuffed zucchini and eggplant)

Mahshi (stuffed zucchini and eggplant). A great taste you will never forget! 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. These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party.

Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. 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. You can cook Mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mahshi (stuffed zucchini and eggplant)

1. You need 6 of Zucchini Small.
2. Prepare 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. It's 1/2 Teaspoon of Salt.
7. You need 1/2 Teaspoon of Pepper.
8. Prepare 1/4 Teaspoon of Cinnamon.
9. Prepare 4 Tablespoons of Tomato Paste.
10. You need 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.

Stuff the cored zucchini with the meat and rice mixture. In a saucepan, heat the vegetable oil and fry the lamb chops. In a bowl, combine raw corn kernels, chopped cooked bacon, and shredded white cheddar. It can be stuffed with (rice, minced meat, vegetables, olive oil, lemon juice), can be cooked with lamb chops, chicken, and other types of meat.

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!.

It is always served with wide range of salads. Tasteful and light meal at the same time. Main dish: Wara'a Enab and Kusa (stuffed with rice. A Middle Eastern recipe for stuffed summer squashes. You can also use long thin eggplants.