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Turkish stuffed zucchini
Turkish stuffed zucchini
Posted date: 6 days ago
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Turkish stuffed zucchini
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Learn about the easiest way to prepare stuffed zucchini on the delicious Turkish way with simple steps, with its original ingredients and proper ingredients, to get the best results when preparing it on the distinctive and delicious "Yami" method, try it now in your home and make your family happy.
Ingredients
10 minutes
5 people
Ingredients for stuffed zucchini on the Turkish way
A kilogram of zucchini is a small size. ½ cup chopped onion. ½ cup chopped walnuts (optional) ½ cup chopped tomatoes. ½ cup of bulgur. ½ cup chopped parsley. ¼ cup olive oil. ¼ cup lemon juice. 5 crushed garlic cloves. Teaspoon salt. ½ teaspoon black pepper. ½ teaspoon paprika. ½ cup chopped green mint.
broth ingredients
¼ cup olive oil. ¼ cup lemon juice. 5 tablespoons of pomegranate molasses. 4 cups of hot water.
How to prepare
60 minutes
Peel the zucchini, core it from the inside and wash it well.
Wash the bulgur well and soak it in two cups of lukewarm water for half an hour.
Bring a deep bowl and put the soaked bulgur, chopped onions, walnuts, tomatoes, parsley, olive oil, mashed garlic, salt, black pepper, paprika, green mint and stir well until the ingredients are homogeneous with each other.
Add lemon juice and oil, stir again well and leave the mixture aside for half an hour.
Take the zucchini and start stuffing it with an appropriate amount of bulgur, leaving a stick of a finger to allow the bulgur to expand in the zucchini during maturity.
To prepare the broth, mix all the broth ingredients together and bring to a boil.
In a suitable saucepan, stack the zucchini, add the broth to it, let the mixture boil, then reduce the heat a little, cover the pot, and leave the stuffing to simmer for 45 minutes to an hour.
Bring a special serving dish with stuffed zucchini and serve it hot for your family, healthy and here.
How to prepare mahshi on the Syrian way
Mahashi of all kinds is considered a common dish among most Arab kitchens, even if the method of preparing it or its preferred types differ from one country to another.
Where we will find that zucchini and eggplant are the most popular in the Levant, and we will notice that the method of preparing the stuffed dish differs from one house to another in terms of ingredients and cooking method.
The nutritional value of the Syrian Mahashi dish
Enough quantity for three people.
There are approximately 130 calories in each stuffed piece, and this percentage varies according to the method of preparation.
Preparation time is 60 minutes.
Cooking time is an hour and a quarter (75 minutes).
Fat and fat in Mahashi
Lamb meat is usually used in the filling of zucchini, and the lady of the house uses the bones to increase the fat in the stuffed dish.
But we can control the amount of fat through the quality of the meat used and the amount of fat added to the filling or used in boiling.
If you want a delicious and healthy stuffed dish at the same time, we can resort to using beef instead of lamb, using vegetable oil instead of ghee and dispensing with animal fats and bones.
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How to prepare mahshi on the Syrian way
How to prepare mahshi on the Syrian way
By: Chamomile Published: Sunday, November 24, 2019 Last update: Monday, June 21, 2021
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page index
The nutritional value of the Syrian Mahashi dish
Syrian stuffing ingredients for 3 people
Preparing the zucchini and eggplant for the filling
How to prepare the filling for the Syrian Mahashi
Preparing the broth for the Syrian Mahashi
Syrian mahshi on fire
Mahashi of all kinds is considered a common dish among most Arab kitchens, even if the method of preparing it or its preferred types differ from one country to another.
Where we will find that zucchini and eggplant are the most popular in the Levant, and we will notice that the method of preparing the stuffed dish differs from one house to another in terms of ingredients and cooking method.
The nutritional value of the Syrian Mahashi dish
Enough quantity for three people.
There are approximately 130 calories in each stuffed piece, and this percentage varies according to the method of preparation.
Preparation time is 60 minutes.
Cooking time is an hour and a quarter (75 minutes).
Fat and fat in Mahashi
Lamb meat is usually used in the filling of zucchini, and the lady of the house uses the bones to increase the fat in the stuffed dish.
But we can control the amount of fat through the quality of the meat used and the amount of fat added to the filling or used in boiling.
If you want a delicious and healthy stuffed dish at the same time, we can resort to using beef instead of lamb, using vegetable oil instead of ghee and dispensing with animal fats and bones.
Syrian stuffing ingredients for 3 people
2 kg medium to small size zucchini.
1 kg small eggplant.
If you want a creamy taste, we will need half a kilogram of meat with its bones.
Ingredients for preparing the Shami zucchini filling
300 gm finely minced meat.
Two cups of short rice.
Quarter of a teaspoon of cumin.
Black pepper to taste.
A quarter of a teaspoon of turmeric.
Safflower spoon.
A teaspoon dry mint.
Salt, to taste.
Tablespoon of vegetable oil.
Tablespoon of olive oil.
Ingredients for broth with tomato sauce
Three table spoons of tomato paste.
Two large tomatoes, grated.
garlic head
Salt, to taste.
Half a teaspoon of mixed spice.
quarter tea spoon of black Peper.
Two teaspoons of dried mint.
Sour stuffed broth ingredients
Citric acid or sour grape juice, as desired.
Preparing the zucchini and eggplant for the filling
Wash the zucchini and eggplant well, then remove the tops.
We will dig into the zucchini and eggplant carefully so as not to break the kernels, and try to make the skin as thin as possible.
You can also keep the zucchini pulp for cooking separately with yoghurt or with oil and onions.
We will use the tops that we removed from the zucchini to seal the zucchini after filling.
How to prepare the filling for the Syrian Mahashi
First, wash the rice well until the water becomes transparent, and soak it in plain or warm water for half an hour.
It is preferable to use rice immediately after filtering it from the water.
In a large bowl, put the rice and top with the minced meat, then add salt and black pepper to taste, with a pinch of cumin, and do not forget the dry mint and safflower.
Add a spoonful of vegetable oil and a spoonful of olive oil to the filling, and stir the ingredients well using your hands or a stirring spoon.
Steps for stuffing zucchini and eggplant
The following points must be taken into account while stuffing zucchini and eggplant:
Small grains are better than large ones and are less likely to explode during cooking.
The kernels do not have to be full to the end, we must put the filling to 75% or less.
The ring finger can be used to check the amount of filling, as the first piece of the finger should remain empty of the filling.
Use the portions we removed from the zucchini to seal the holes.
Clean the outside of the zucchini and eggplant well after filling to maintain the appearance.
Preparing the broth for the Syrian Mahashi
To prepare the tomato sauce broth, dissolve the tomato paste with a little water, then put it in a suitable pot over a medium heat.
Add the shredded tomatoes to the pot and stir the mixture until it begins to boil.
add spices; Salt and pepper to taste, two teaspoons of dried mint, a pinch of mixed spice.
Stir the mixture until it thickens, then add enough water, about 1.5 liters.
Leave the water to boil well and you can control the thickness of the stock by adding water gradually.
You can also use a cube of chicken broth for extra flavour.
Syrian mahshi on fire
After we stuffed the eggplant and zucchini and prepared the broth for cooking, choose a bowl suitable for the quantity and arrange the stuffed in an orderly manner.
If we want to prepare mahshi with sour, all we have to do is line the mahshi kernels in the pot and add plain water over a medium heat.
Then add a teaspoon of lemon acid or half a small cup (Istikana) of sour grape juice and the head of garlic as it is, then cover the pot after boiling and reduce the heat.
with tomato sauce; Pour the broth until the stuffing is completely covered and put the pot on a medium heat without a lid, put the head of garlic as it is in the pot, then wait until the broth begins to boil.
Then put the lid and reduce the heat, the stuffing will need about an hour to be cooked, but make sure that the amount of broth is sufficient.
Presentation of the Syrian Mahashi
Finally.... Mahashi is a main dish that does not need to be substituted, as it is served with broth, whether with acid or tomato sauce, and yoghurt can be served alongside stuffed with acid.
And do not forget to try the zucchini pulp as a separate dish, where the pulp is cooked by adding a little oil, salt and pepper, and left on medium heat for 20 minutes, and cold yoghurt can also be added to it after it is cooked with a little dry mint.