Tajin Mahshi

Although stuffed cabbage and vine leaves are best cooked on the stove, Tajin Mahshi vegetables such as paprika, tomatoes, onions, courgettes, and aubergines are easier to prepare as a casserole. When stewed, the larger varieties of aubergines and courgettes become mushy. Tajin Mahshi normally serves as the main dish of a meal, however, stuffed vegetables are often served as a side dish for guests. Mahshi is a terrific make-ahead recipe since it tastes even better the second day and keeps nicely in the refrigerator. You can also prepare additional vegetables and stuffing and freeze them to make it easier to prepare the next time.

Ingredients:

Serves 6

• Aubergines, Courgettes, Firm Tomatoes, Small paprika Peppers
• 500g finely chopped lamb (or substitute minced meat)
• 1 cup finely chopped large onion1cup finely chopped tomato
• 2 cups finely chopped parsley
• 2 cups short-grain rice, pre-soaked for 10 minutes and drained
• 2 tablespoon tomato paste1-2 finely chopped chillies (optional)
• 2 pieces chopped spring onions (optional)
• 1/2 cup olive oil
• 2 tsp salt
• 1 tsp of each, black pepper, turmeric, ginger, cinnamon
• 1 tablespoon olive oil1teaspoon tomato past1cup boiling water
• 1 tsp of each salt, black pepper, ginger, turmeric, cinnamon

Instruction:

1. The courgettes and aubergines use the pointed end of a vegetable peeler to hollow out a segment, then hold the peeler in place and rotate the vegetable until you have scraped away almost all the flesh. Remove the tomato pulp with a teaspoon, dice the pulp and add it to the stuffing mix.
2. Mix all the ingredients for the filling, stuff the vegetables leaving space for the rice to expand (fill to about 3/4). Place the vegetables in an oven-proof dish (one layer only). Line the pot with parsley stems or potato slices before placing the stuffed vegetables in it.
3. Mix and spoon the cooking liquid over the vegetables, cover with foil and place in the middle of the oven at 250°C for about one hour. Remove the foil and cook for further 15 minutes (until all liquid is absorbed and the Mahshi is slightly browned).