Squash and Eggplant Mahshi is a beloved Middle Eastern dish that combines the vibrant flavors of seasoned rice and beef stuffing with tender vegetables bathed in a zesty tomato sauce. Perfect for family gatherings or a unique dinner option, this comforting meal showcases the art of stuffing fresh produce with a flavorful, aromatic filling, bringing a taste of tradition to your dining table.
Ingredients
For the Mahshi:
š„ 6 squash
š 6 mini eggplants
š 1 cup of long grain rice (washed)
š„© 1 pound of ground beef
š§
1 small onion
š§ 4 cloves of garlic
šæ 1/2 cup of parsley
š Juice of 1 lemon
š¶ļø 2 tablespoons of pepper paste
š 1 tablespoon chicken bouillon
š§ 1 teaspoon black pepper
š§ 1 teaspoon 7 spice
š¶ļø 1 teaspoon chili flakes (or to taste)
š§ 1 teaspoon of salt
For the Sauce:
š§ 4 cups of hot water
š
1 (6 oz) can of tomato paste
š Juice of 2 lemons
š« 3 tablespoons of olive oil
šæ 1/2 tablespoon dried mint
š§ 1/2 tablespoon salt
Instructions
1- Prepare the Vegetables:
- Trim the ends of the squash and remove the stems from the eggplants.
- Use a corer to pierce the top and remove the insides, keeping a slightly thick outer layer to hold the stuffing. Rinse the cored vegetables thoroughly under cold water and set aside.
2- Make the Stuffing:
- In a large mixing bowl, combine the washed rice, ground beef, chopped onion, minced garlic, parsley, lemon juice, and pepper paste.
- Add the chicken bouillon, black pepper, 7 spice, chili flakes, and salt. Mix well until all ingredients are fully incorporated.
3- Stuff the Vegetables:
- Gently fill each squash and eggplant with the rice mixture. Avoid packing the stuffing tightly to allow space for the rice to expand during cooking.
4- Prepare the Sauce:
- In another bowl, combine the hot water, tomato paste, lemon juice, olive oil, dried mint, and salt. Mix until smooth and well blended.
5- Cook the Mahshi:
- Place the stuffed vegetables in a baking dish. Pour the prepared sauce over them, ensuring they are well coated.
- Cover the dish with a lid or aluminum foil.
- Bake in a preheated oven at 400Ā°F (200Ā°C) for about 1 hour, or until the rice is cooked and the vegetables are tender.
6- Serve:
- Let the dish cool slightly before serving. Enjoy your delicious and aromatic Squash and Eggplant Mahshi hot, accompanied by sides of your choice.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories (per serving): Approx. 350
Proteins: 18g
Fats: 15g
Carbohydrates: 40g
Equipment: Corer, mixing bowls, baking dish, foil
Cooking Tips:
- Use fresh, firm vegetables for the best stuffing experience.
- Adjust the spices according to your taste preference for a personalized touch.
- Be cautious not to overstuff the vegetables to ensure even cooking.
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