Experience the rich and flavorful world of Middle Eastern cuisine with Mahshi, a traditional dish of stuffed vegetables filled with a savory meat and rice mixture. Perfect for family gatherings or special occasions, this dish brings a taste of cultural heritage to your table, combining aromatic spices, tender vegetables, and hearty meat.
Preparation and Cooking Times
- Preparation Time: 40 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 2 hours
Servings and Serving Size
- Servings: 6
- Serving Size: 1-2 stuffed vegetables per person
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 15g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
Ingredients
- Zucchini: 3 large (about 450g)
- Bell peppers: 3 large (about 450g)
- Tomatoes: 3 large (about 450g)
- Eggplants: 3 small (about 450g)
- Ground beef or lamb: 500g (1.1 lbs)
- Rice: 200g (1 cup)
- Onion: 1 large, finely chopped (150g)
- Garlic: 4 cloves, minced (20g)
- Tomato paste: 2 tablespoons (30g)
- Olive oil: 2 tablespoons (30ml)
- Salt: 1 teaspoon (5g)
- Black pepper: 1 teaspoon (5g)
- Ground allspice: 1 teaspoon (5g)
- Cinnamon: 1/2 teaspoon (2.5g)
- Fresh parsley: 1/4 cup, chopped (15g)
- Fresh mint: 1/4 cup, chopped (15g)
- Chicken broth: 500ml (2 cups)
Method of Preparation
- Wash the zucchini, bell peppers, tomatoes, and eggplants.
- Cut off the tops and hollow out the insides, being careful not to pierce the skins. Reserve the tops.
- In a large bowl, combine the ground beef or lamb, rice, finely chopped onion, minced garlic, tomato paste, olive oil, salt, black pepper, ground allspice, cinnamon, chopped parsley, and chopped mint. Mix well until all ingredients are thoroughly combined.
- Fill each hollowed vegetable with the meat and rice mixture, leaving a little space at the top for the rice to expand. Place the reserved tops back on each stuffed vegetable.
- Arrange the stuffed vegetables in a large pot. Pour the chicken broth over the vegetables.
- Bring the broth to a boil over medium heat, then reduce the heat to low, cover, and simmer for 1 hour and 20 minutes, or until the vegetables are tender and the rice is fully cooked.
- Carefully remove the stuffed vegetables from the pot and place them on a serving platter. Spoon some of the cooking broth over the top for added flavor.
Tips for Culinary Success
- Use vegetables of similar size to ensure even cooking.
- Don’t overfill the vegetables as the rice will expand during cooking.
- For a vegetarian version, substitute the meat with a mixture of mushrooms and chickpeas.
Frequently Asked Questions (FAQs)
- Q: Can I use different vegetables for Mahshi? A: Yes, you can use other vegetables like cabbage leaves, grape leaves, or potatoes.
- Q: How can I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- Q: Can I prepare Mahshi in advance? A: Yes, you can prepare the filling and hollow out the vegetables a day in advance. Assemble and cook them on the day you plan to serve.