Meshi

Description

Stuffed vegetables

Ingredients

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

Directions

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.