Stuffed veggies-mahshi

August 20, 2010 at 9:17 am Leave a comment

4 small eggplants hollowed
4 colored peppers hollowed
1 potato peeled and cut into disks

Stuffing:
2 Lb Ground beef ( u can totally skip it)
2 cups rice washes and soaked for about an hour
Chopped:
Onion
4 garlic cloves
1/2 bunch Cilantro
1/2 Parsley
1/2 bunch Dill

3 tbs Tomato paste
Lemon
1 tbs dry mint
1 tsp Mixed arabic spice
1 tsp Coriander
1 tsp Cardamom
Salt & pepper
2 tbs pomegranate molasses
Olive oil

Sauce:
1 can crushed tomatoes ( or 2 chopped tomatoes and some tomato paste)
1/4 cup pomegranate molasses ( more If u like it sour)
4 garlic cloves
1/2 lemon
Salt
1/2 tsp mix spice
1/4 tsp cayenne pepper ( skip it if u do t like it spicy)
Olive oil
1cup water
Some more hot water

This is my made up version of stuffed veggies ( ma7shi) it can be used for any Veggies you like. And this is the first time i tried it with pomegranate molasses as a suggestion from my twomato friend. I have used it before on zucchini, onions, tomatoes as well as eggplants and peppers.

Tip: use about half of the amount of stuffing for this recipe and keep the rest in a ziplock bag to make things easier the next time u decide to try it again.

To make the stuffing;
Brown the meat ( for my meatitarian husband) in a large pan with 1 tbs olive oil. Add the onions and garlic. Shake it out for a couple of minutes then add half the amount of spices to season the meat and the cilantro. Next turn off the heat and add the drained rice. Add the rest of the ingredients and mix well.

Fill your vegetable leaving about 1 cm on the top. Do not overfill or the stuffing will eventually escape lol.
Recap the peppers.
Put about 2 tbs olive oil in a large pot with a lid and arrange the potatoes to cover the bottom.
Arrange your vegetables upright on top of the potatoes. Note that the vegetables should fit snugly in the pot without much space in-between to make sure the stay upright during cooking. You can always add a stuffed onion if u have too much space!

Mix the ingredients of the sauce and pour it over the entire pot of veggies. Add hot water till there’s about 1&1/2 inches of liquid in the pot. Cover and bring to a boil. Keep it on medium high heat for the first 20 mnts then reduce to low for about 20 more minutes. Check the liquid level and try to keep it at about 1/2 inch.
When ready to serve the vegetables don’t forget to drizzle with the sauce from the bottom of the pot. Yum.

* this is how it looks before cooking. Note the stuffing should not reach the top to prevent overflow!

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Entry filed under: simply food.

original home made kunaffa cute twomatooooooes ^_^

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