Stuffed Vegetables (Mahshi)
February 21st 2009 08:11
Like so many Egyptian dishes, stuffed vegetables are popular across the Country, but recipes
vary from cook to cook . For variations, try substituting cooked lentils or beans,
Preparation time: 15 minutes
Cooking time:1 hour 20 minutes
Serves 4
Ingredients:
2 eggplants or 4 zucchini, tomatoes,
bell peppers, or onions
3/4 c. uncooked rice
1 tbsp. olive oil
1/3 lb. lean ground lamb or beef
1 large onion, chopped
1 clove garlic, minced
1/2 c. pine nuts (optional)
8-oz. can crushed tomatoes
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 c. fresh parsley, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
Procedure:
1. Prepare vegetables for stuffing.
2. Rinse rice well in a colander under
running water. Place in a bowl,
cover with warm water, and soak.
3. Heat olive oil in a large, deep skillet
over medium-high heat. Add meat.
Using a spatula or spoon to break
up any lumps, cook 5 minutes, or
until meat begins to brown. Add
onion, garlic, and pine nuts (if
using) to pan and sauté 3 to 5
minutes more.
4. Add tomatoes, cinnamon, allspice,
parsley, salt, and pepper. Mix well,
cover pan, and simmer 10 minutes.
5. Drain rice and add to pan. Cook,
stirring occasionally, 15 to 20
minutes longer.
6. Fill vegetables of your choice. Place stuffed veggies in a baking dish
with 1/2 c. water and cover with
aluminum foil. Bake at 350°F for 45
minutes.
vary from cook to cook . For variations, try substituting cooked lentils or beans,
Preparation time: 15 minutes
Cooking time:1 hour 20 minutes
Serves 4
Ingredients:
2 eggplants or 4 zucchini, tomatoes,
bell peppers, or onions
3/4 c. uncooked rice
1 tbsp. olive oil
1/3 lb. lean ground lamb or beef
1 large onion, chopped
1 clove garlic, minced
1/2 c. pine nuts (optional)
8-oz. can crushed tomatoes
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. black pepper
Procedure:
1. Prepare vegetables for stuffing.
2. Rinse rice well in a colander under
running water. Place in a bowl,
cover with warm water, and soak.
3. Heat olive oil in a large, deep skillet
over medium-high heat. Add meat.
Using a spatula or spoon to break
up any lumps, cook 5 minutes, or
until meat begins to brown. Add
onion, garlic, and pine nuts (if
using) to pan and sauté 3 to 5
minutes more.
4. Add tomatoes, cinnamon, allspice,
parsley, salt, and pepper. Mix well,
cover pan, and simmer 10 minutes.
5. Drain rice and add to pan. Cook,
stirring occasionally, 15 to 20
minutes longer.
6. Fill vegetables of your choice. Place stuffed veggies in a baking dish
with 1/2 c. water and cover with
aluminum foil. Bake at 350°F for 45
minutes.
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