Egyptian Eggplant & zucchini(Batinjan-Kousa) Mahshi Recipe
Egyptian Eggplant & zucchini(Batinjan-Kousa) Mahshi Recipe
Equipment
- cooking pot
- Wooden spoon
- Apple seed removal tools
Ingredients
- Half Kilo Eggplant small
- Half Kilo zucchini
- 3 cups Egyptian rice (soaked in water for 30MIN)
- 2 onions
- 3 tablespoons pomegranate molasses
- 1 parsley fresh bundle
- 1 coriander fresh bundle
- Half dill fresh bundle
- Half cup concentrated tomato sauce
- 1 Teaspoon Spices (salt, black pepper, cumin, coriander, chili, dried mint)
- Half teaspoon sugar
- 3 cloves garlic minced
- half cup olive oil (or a mixture of oil and butter)
- 2 cups boiling water
- 2 vegetable broth cube
- 1 tablespoon pomegranate molasses
- 1 tablespoon hot sauce
Instructions
- Take the zucchini and the eggplant and wash it well
- Primary removal of seeds from inside zucchini using apple seed removal tools
- Using the same method, remove the seeds from inside the Eggplant until you have completed all the quantity
- To prepare the filling, prepare all the ingredients on the table as shown
- Chop the parsley, dill and coriander
- Chop the two onions
- The next step is to put the rice in a deep dish, then add the oil, dill, coriander, parsley, onions, spices, oil, tomatoes pomegranate molasses and chopped garlic.
- Mix the previous ingredients well, then add half a tablespoon of sugar - the goal here is to reduce any kind of bitterness - if the mixture is not red enough, add a little tomato paste
- Now stuff the eggplant and zucchini - taking care not to fill the whole eggplant - leave a little space because the rice with leveling size will grow a little
- Put the eggplant vertically and the zucchini horizontally, as shown, to ensure that the rice does not come out of them.
- To prepare the stuffed broth, put a vegetable broth cube, add a spoonful of pomegranate molasses and a spoonful of hot sauce, then add two cups of boiling water.
- Mix the ingredients well and then place them on the stuffed food so that its height does not exceed 2 cm inside the tray (the purpose of the broth is to make steam until the rice is level and gives a flavor to the stuffed food)
- Cover the tray with paking paper, then with foil
- Put the pot on a temperature of 230 for 10 minutes until it reaches a boil, then reduce the temperature very much and leave it for 25 minutes
- After 15 minutes of settling on a quiet fire, you can open the tray to make sure that there is syrup, and if you need some syrup, you can add until the cooking is complete
Notes
If you want to make the mahshi crespy , you can put it in the oven grill for 5 minutes on a low heat