Photograph of the finished Mahshi

Middle East · Rau củ nhồi cơm Mahshi

Mahshi

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 8
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Eggplant Eggplant 4
  • Photograph of Rice Rice 320 g
  • Photograph of Lamb Lamb 400 g
  • Photograph of Tomato Tomato 8
  • Photograph of Mint leaves Mint leaves 24 g
  • Photograph of Baharat spice blend Baharat spice blend 12 g
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Lime Lime 2

Method

  1. 1 Hollow out the zucchini and eggplant using a hollow core tool, leaving a 5 mm thick layer of skin intact without piercing the bottom.
  2. 2 Mix uncooked rice with minced meat, mint, baharat, and chopped tomatoes.
  3. 3 Fill each rice ball only two-thirds full because the rice doubles in size when steamed in water.
  4. 4 Arrange the stuffed vegetables upright and tightly in the pot, with the hollowed-out parts of the vegetables placed at the bottom to act as a fire-resistant layer.
  5. 5 Pour tomato juice, olive oil, and lemon juice over the meat until it's two-thirds full, then cover and simmer for 55 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: stuff the vegetables under low pressure for 10 minutes, then release the pressure naturally for 10 minutes; only stuff two-thirds as in step 3 and arrange them upright tightly so that the rice expands without the husk breaking.

Start cooking