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Mahshi (stuffed zucchini and eggplant)

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We hope you got insight from reading it, now let’s go back to mahshi (stuffed zucchini and eggplant) recipe. You can have mahshi (stuffed zucchini and eggplant) using 13 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Mahshi (stuffed zucchini and eggplant):
  1. Take 6 Zucchini Small
  2. You need 6 Eggplant Small
  3. Get 1 Cup White Rice Short Grain
  4. Provide 1⁄4 Pound Ground lamb beef or
  5. You need 2 Tablespoons Ghee
  6. You need 1⁄2 Teaspoon Salt
  7. Prepare 1⁄2 Teaspoon Pepper
  8. Prepare 1⁄4 Teaspoon Cinnamon
  9. Use 4 Tablespoons Tomato Paste
  10. Provide 4 Cups Water
  11. Use To Taste Salt Pepper and
  12. Take 1 Teaspoon Mint Dried
  13. Provide one Lemon Juice of
Instructions to make Mahshi (stuffed zucchini and eggplant):
  1. Wash vegetables thoroughly, cut off stems and place into a bowl of cold water.
  2. Using an apple corer, hollow out the insides of the vegetables and place them back in the water to prevent browning. Save pulp to add to vegetable soup…no need to wast it :)
  3. Wash rice and drain. Mix together rice, meat, ghee, salt, pepper, and cinnamon until well combined. Fill each hollowed out vegetable with the mixture, until about 3⁄4 full, then place them in the bottom of a large pan in one layer.
  4. Mix together sauce ingredients and pour over vegetables. Put a plate on top that is large enough to cover all of the veggies, then put a heavy bowl of water on top to weigh down the plate.
  5. Bring to the boil, then cook over medium heat for one hour. Serve with salad on the side and enjoy!

Squab is a small pigeon that is loved by many cultures including the Egyptians. The Egyptian Factor:Rice and herbs stuffed veggies (Mahshi). Mahshi has got to be the number one favorite of all Egyptians, big and small! This delicious stuffed zucchini recipe can be served as either a side dish or a main dish. This recipe needs a lot of adjustments.

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