Stuffed Vegetables
This recipe is for mahshi, or Levantine-style stuffed vegetables. The basic filling is rice and fatty minced meat with safflower, salt, black pepper, both ground and whole cumin, oil, and ghee; zucchini pulp may also be added. The broth is made with tomato paste, water, salt, garlic, and dried mint. The chef also mentioned using meat pieces at the bottom of the pot, a large quantity of zucchini, and a clean cheesecloth, emphasizing cooking until boiling, then over low heat for about an hour and a half.
Vegetables filled and cooked in a family-style stuffed-vegetable recipe.
Like stuffed peppers or stuffed zucchini.
Ingredients
- 1 kilogram Rice
- Minced meat
- 2 tablespoons Safflower
- Salt
- Black pepper
- Ground cumin
- 1 tablespoon Whole cumin seeds
- 1 cup Vegetable oil
- 1 tablespoon Ghee
- a pinch Pepper
- 6 tablespoons Tomato paste
- 1 teaspoon Salt
- Water
- Garlic
- to taste Dried mint
Instructions
- In a mixing bowl, mix the rice with the fatty, coarsely minced meat.
- In the mixing bowl, add the safflower, salt, black pepper, ground cumin, and whole cumin seeds.
- In the mixing bowl, add the vegetable oil and ghee.
- In the mixing bowl, add zucchini pulp to taste if desired.
- In a cooking pot, place the meat pieces on the bottom and sprinkle them with pepper.
- In a preparation bowl, mix the tomato paste with the salt, water, finely crushed garlic, and dried mint to taste to make the broth.
- In the cooking pot, stuff the hollowed vegetables with the prepared filling.
- In the cooking pot, pour the broth over the stuffed vegetables until it covers them.
- In the cooking pot, place a weight over the stuffed vegetables if necessary.
- In the cooking pot, cook over high heat until boiling.
- In the cooking pot, reduce the heat and leave until cooked through.
- In the cooking pot, add the garlic and mint about ten minutes before the cooking is finished, according to the chef.