As you might have guessed by now, I’m originally from the Middle East! And stuffing vegetables is at the core of Middle Eastern cooking. We take pride in it. Sure, it takes time, and it might not be for everyone, but the end result is so delicious and satisfying. No recipe is quite like another, here’s mine, I hope you get to try it.
Ingredients
- 4 lb mixed medium size squash and eggplant ( you can also use one or the other)
- 1 1/2 cups short grain rice soaked in warm water for an hour and drained
- 3/4 1b coarse ground lamb or beef
- 1/2 bunch Italian parsley chopped fine
- 1 large tomato small dice
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 1 tsp salt, 1/4 tsp black pepper, 3/4 tsp 7 spices, 1/2 tsp cinnamon
- 4 tbs tomato paste
- 2 litter water + 1 cup beef broth optional
- 1- start by preparing the stuffing add together
Instructions
- Rice, meat, parsley, tomato, spices, oils and mix well. Set a side.
- 2- core the squash and eggplant using a squash corer sold ( follow the reel for how-to).
- 3- fill the vegetables 3/4 of the way, shaking in between so the filling isn’t stuck and it has room to cook.
- 4- add your stuffed vegetables to a 6 quart pot, add the water and 1/2 tsp salt, cook on high uncovered. You will notice white foam forming, scoop it out until there’s no more, add the beef broke if you don’t have any add plain water.
- 5- cook covered on medium for 10 minutes, dilute 4 tablespoons of tomato paste with some of the broth before adding to the mahashi, cover and cook for another 10-15 minutes. Test for doneness The skin should be tender and the rice filling has expanded.
- 6- using a slotted spoon take out the mahashi and place on a platter. Taste the soup and adjust your seasoning. Enjoy 🌻.
Notes
- Eggplant tends to turn brown quickly, so always have a bowl with cold water and salt. Immerse the eggplant in the solution as you core.