Recipes
Stuffed Vegetables with rice and meat (Mahashi)
June - 13 - 2017
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Recipe by, Maisaa Miqdadi - Food blogger, Founder of Let's Talk Food
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Preparation: --
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Ingredients
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1 Kg zucchinis washed and cored
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1 Kg colored small capsicum (sweet) peppers
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1 Kg aubergines (baby eggplants) washed and cored
Tomato sauce:
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8 large tomatoes peeled and pureed
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6 tablespoon tomato paste
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2 Vegetable stock cubes with 6 cups water (or chicken stock)
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Salt Pepper 1 teaspoon Arabic all spices
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2 tablespoon dried mint
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3 garlic cloves
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2 tablespoons olive oil
Stuffing:
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½ kg minced lean beef (remove meat for vegetarians)
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4 cups short grain rice (I use Egyptian sun white rice) soaked for 10 minutes
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Salt and pepper
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1 teaspoon all spices
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1 teaspoon cinnamon I small onion chopped finely
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1 teaspoon paprika
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3 tablespoons olive oil
To garnish your dish:
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Chopped parsley
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Dried mint
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Chopped fresh mint
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Fried (toasted) pine nuts
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Arabic flatbread
Method
To make the meat, rice filling
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Heat the olive oil in a frying pan and sauté the onions until soft. Add the meat, season with all spices, cinnamon, salt and pepper, fry all for 10 minutes or until it turns brown and goes dry.
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Remove from the heat.
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Mix with rice, dried mint and paprika
Prepare the sauce
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In a saucepan heat the oil and sauté the mashed garlic for 1 minute, then add the all the ingredients of the sauce, taste to adjust seasoning, set aside.
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Fill the vegetables: Fill all vegetables (loosely ¾ full) with meat and rice mixture. For capsicums, cut the top carefully with a knife, leaving the stem intact, remove the membrane and seeds, and keep the tops as they will be the lids.
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Arrange the vegetables in a deep saucepan, pour the tomato sauce all around the vegetables, cover and cook for 45 minutes until rice is cooked over medium heat.
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Once cooked remove the stuffed vegetables from sauce, arrange in your serving dish, pour the sauce in a serving bowl. Garnish with pine nuts and chopped herbs.
360Moms Team
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