Mahshi — Stuffed Vegetables (محشي)
Lebanese stuffed zucchini, potatoes, tomatoes, and peppers filled with spiced rice and ground beef, simmered in a rich tomato broth.
Instructions
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1
Hollow the vegetables — core the zucchini and potatoes, leaving a thin wall. Cut the tops off the tomatoes and peppers and scoop out the insides. Reserve the tops.
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2
Make the filling — combine the strained rice, ground beef, diced tomato, and all filling seasonings. Mix well.
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3
Stuff each vegetable about ¾ full (the rice will expand during cooking). Replace the tops on tomatoes and peppers.
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4
Prepare the cooking liquid — sauté the diced tomatoes in a large pot. Add bay leaf, coriander, salt, and pepper. Pour in enough beef stock to come halfway up the pot.
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5
Arrange the stuffed vegetables snugly in the pot in a single layer.
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6
Bring to a gentle simmer, cover with the lid slightly ajar, and cook for approximately 30 minutes. Baste any vegetables sitting above the liquid line occasionally.
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7
Remove the lid and cook uncovered for a final 15 minutes or so, reducing the liquid to your liking.
Notes
- Serve with warm bread, plain yoghurt (laban), lemon wedges, and garlic sauce (toum).
- Season amounts for the filling are to taste — 7-spice is the dominant flavour; Aleppo adds mild fruity heat.
- Short grain rice is traditional and binds the filling. Avoid long grain — it yields a different texture.