Mahshi

Ingredients

• •6 small zucchini, hollowed
• •3 small eggplants, hollowed
• •2 bell peppers, tops removed and seeded
• •12 vine leaves, blanched
• •1 pound ground beef or lamb
• •1 cup short-grain rice, rinsed
• •1 small onion, finely chopped
• •2 tablespoons chopped parsley
• •1 tablespoon dried mint
• •1 teaspoon ground allspice
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil
• •3 cups tomato puree
• •2 tablespoons tomato paste
• •4 cloves garlic, minced
• •2 tablespoons lemon juice
• •2 cups water or stock

Instructions

1. 1

   Prepare the vegetables by hollowing the zucchini and eggplants, seeding the peppers, and blanching the vine leaves if using.

2. 2

   In a bowl, mix the ground meat, rice, onion, parsley, dried mint, allspice, salt, pepper, and 1 tablespoon olive oil until evenly combined.

3. 3

   Loosely stuff the vegetables and vine leaves with the filling, leaving a little room for the rice to expand during cooking.

4. 4

   Arrange the stuffed vegetables snugly in a heavy pot so they will not unravel while simmering.

5. 5

   Whisk together the tomato puree, tomato paste, garlic, lemon juice, remaining olive oil, and water or stock to make a tangy broth.

6. 6

   Pour the broth over the vegetables until they are mostly covered, weighting them with a small plate if needed.

7. 7

   Bring the pot to a gentle simmer, cover, and cook over low heat for about 75 minutes until the rice is tender and the vegetables are soft.

8. 8

   Rest for 10 minutes before serving, then spoon the sauce over the mahshi and serve warm.