Mahshi recipe Part 1طريقة عمل محشي كوسا وورق عنب الجزء

Hi
Today I will be making: Stuffed Zucchini and grape leaves
First, I have prepared the leaves.
This is a 1 pound jar of vine leaves which have been drained, rinsed with cold water
Divide the amount into 3 batches and boil them in fresh boiling water for 1 minute only per batch. Drain again and set aside.
I will use about half of the jar and freeze the rest in a zip lock bag
Torn and broken leaves will be used to line the cooking pot
To prepare the zucchini for stuffing: I have about a kilo (8 medium zucchinis)
Wash them first, and then remove the stem and the bottom part
With the corer, empty the flesh as mush as you can
Be careful not to punch the end.
Soak in salted cold water
To prepare the lamb chops:(8 lamb chops)
Sprinkle them with salt and pepper
Heat 3 tablespoons of corn oil in the pot to be used for cooking Mahshi
You should sear at high heat
Sear the meat 3 minutes per side
To prepare the Cooking pot:
Scatter the reserved pieces of grape leaves to cover the bottom
Arrange two large sliced to tomatoes and one large sliced onion
Arrange the chops on top of the vegetables
To make the stuffing mixture:
Wash 2 cups of Egyptian style rice 4-5 times and soak in warm water for 30 minutes
Drain the rice and add 350 grams of ground beef or lamb meat
Add the oil reserved from searing the chops
Season with 1 teaspoon salt, 1 teaspoon all spice,
1/2 teaspoon ground cardamom,½ teaspoon black pepper.
Mix well.Stuff the zucchini with about 1 tablespoon of the filling, shake to distribute the mixture
Leave about 2 cm of the cored zucchini without filling to allow the rice to expand during cooking process.
Leave about 2 cm of the cored zucchini without filling to allow the rice to expand during cooking process.