Mahshi (stuffed zucchini and eggplant)

Mahshi (stuffed zucchini and eggplant)

This Lebanese dish is delicious, healthy, and worth the effort!

Mahshi (stuffed zucchini and eggplant)This Lebanese dish is delicious, healthy, and worth the effort!

Summary

5150
  • CourseMain course
  • CuisineLebanese
  • Yield6 servings 6 serving
  • Cooking Time1 hour, 30 minutesPT1H30M
  • Total Time1 hour, 30 minutesPT1H30M

Ingredients

Small Zucchini
6
Small Eggplant
6
Short Grain White Rice
1 Cup
Ground lamb or beef
1/4 Pound
Ghee
2 Tablespoons
Salt
1/2 Teaspoon
Pepper
1/2 Teaspoon
Cinnamon
1/4 Teaspoon
Sauce
Tomato Paste
4 Tablespoons
Water
4 Cups
Salt and Pepper
To Taste
Dried Mint
1 Teaspoon
Juice of Lemon
one

Steps

  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!