Meshi

Description
Stuffed vegetables

Filling

 * 1½ cups of rice
 * ½ pound of ground beef
 * 2 tablespoons of oil (if needed)
 * 1 onion, finely diced
 * 1 clove of garlic, smashed
 * 1 tomato, chopped
 * ¼ cup fresh parsley, cilantro, or coriander, chopped
 * 1 Maggi bouillon cube (beef or vegetable)
 * 1 teaspoon each: ground turmeric, cumin, salt
 * ½ teaspoon each: cardamom, black pepper, cayenne (red) pepper
 * 2 tablespoons of lemon juice

Vegetables

 * bell peppers
 * onions
 * grape leaves
 * green cabbage
 * eggplant

Filling

 * 1) Rinse the rice.
 * 2) Soak it in water for at least two hours.
 * 3) In a skillet, brown the ground beef with the onions and garlic in the 2 tablespoons of oil (if needed), smashing the meat into small pieces with a spoon as it is cooking.
 * 4) Add the tomato and spices.
 * 5) Cook while stirring until the tomatoes are tender.
 * 6) Drain the rice.
 * 7) Mix the meat with the rice.
 * 8) Add the lemon juice.

Stuffed bell peppers

 * 1) Wash and prepare the peppers.
 * 2) For small peppers, cut off the tops, and remove the seeds.
 * 3) For large peppers, slice in half lengthwise and remove the seeds.
 * 4) Fill with the rice stuffing, but do not fill to the top as the rice will expand as it cooks.
 * 5) Place in a steamer or large metal strainer.
 * 6) Place over boiling water and cover with aluminum foil to steam.
 * 7) Let cook for about 40 minutes.
 * 8) They are finished when the rice is soft and cooked.

Stuffed onions

 * 1) Remove the dry outer layers of onion.
 * 2) For small onions, cut the tops and with a spoon scoop out the inner layers of onion to make a shell 2 layers of onion thick.
 * 3) For larger onions, cut in half.
 * 4) With a spoon remove the inner layers to make each half into a shell 2 layers of onion thick.
 * 5) Fill with stuffing and steam as above.

Stuffed grape leaves

 * 1) Lay out one grape leaf, vein side up.
 * 2) Place a tablespoon of filling in the middle, near the bottom.
 * 3) Roll up the bottom, just to cover the rice filling.
 * 4) Then fold the sides to the middle to fully enclose the stuffing and finally finish by rolling up to the top of the leaf.
 * 5) It should come out in a finger-like shape.
 * 6) Steam as above and sprinkle with plenty of lemon juice before serving.

Stuffed Zucchini

 * 1) To make stuffed zucchini: wash the zucchini.
 * 2) For small zucchini, cut off the top stem end.
 * 3) With a corer (or very thin knife) remove the inner flesh to make shells.
 * 4) For large zucchini, cut in half.
 * 5) Remove the inner flesh from each half to make shells.
 * 6) Stuff with the rice stuffing.
 * 7) Place zucchini side by side in a cake pan or casserole dish.
 * 8) Mix 5 tablespoons of tomato paste with a cup of water.
 * 9) Add salt and black pepper, to taste.
 * 10) Pour over the zucchini.
 * 11) Cover with aluminum foil and bake in the oven until the rice is tender.

Stuffed eggplant

 * 1) Wash the eggplant.
 * 2) For small eggplants, cut off the top stem end.
 * 3) With a corer, a spoon or a knife remove the inner flesh to make shells.
 * 4) For large eggplants, cut in half lengthwise.
 * 5) Remove the inner flesh from each half to make shells.
 * 6) Stuff with the rice stuffing.
 * 7) Place eggplants side by side in a cake pan or casserole dish, bake as instructed for stuffed zucchini, with the tomato sauce.

Stuffed cabbage rolls

 * 1) Steam the whole head of cabbage until the outer leaves are bend-able (about 4 – 5 minutes).
 * 2) Allow to cool slightly.
 * 3) Remove a leaf at a time.
 * 4) With a paring knife, trim the ribs so that they are the same thickness as the rest of the leaf and can easily be bent.
 * 5) If the leaf is large cut in half, to make two rolls.
 * 6) Roll as instructed for grape leaves.
 * 7) The Omanis like these rolls small, about finger-size, so aim for that size and shape.
 * 8) Place side by side in a cake pan.
 * 9) Cover with the tomato sauce and bake, as above.

To serve

 * 1) Arrange stuffed vegetables on a plate and sprinkle with more lemon juice.