Mahshi

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.