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{{Wikifiedrecipe}}
 
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[[Image:image.jpg|right|thumb|]]
   
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# 1 lb. fresh tender vine leaves
 
# 1 lb. fresh tender vine leaves
# 2 cups ground or chopped meat, preferably lamb
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# 2 cups ground or chopped meat, preferably [[Lamb]]
 
# Several meat bones
 
# Several meat bones
# 1 1/2 cups rice
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# 1 1/2 cups [[rice]]
# 2 whole garlic cloves
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# 2 whole [[garlic cloves]]
# 8 garlic cloves crushed with salt
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# 8 [[garlic cloves]] crushed with [[salt]]
# 1/2 cup lemon juice
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# 1/2 cup [[lemon juice]]
# 1 1/2 tsp. salt
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# 1 1/2 tsp. [[salt]]
# 1/2 tsp. pepper
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# 1/2 tsp. [[pepper]]
# 1/2 tsp. cinnamon
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# 1/2 tsp. [[cinnamon]]
# 2 cups cold water
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# 2 cups cold [[water]]
# 2 medium sized tomatoes, sliced
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# 2 medium sized [[tomatoes]], sliced
# 1 medium sized tomato, chopped (optional)
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# 1 medium sized [[tomato]], chopped (optional)
# 1 tsp. dried mint
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# 1 tsp. dried [[mint]]
   
 
==Directions==
 
==Directions==
   
Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese. Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar
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[[cinnamon]] and [[mint]] seasoning make this version of a popular eastern Mediterranean food typically Lebanese. Soften and blanch vine leaves by dipping a few at a time in boiling, salted [[water]]. Set aside. Wash [[rice]] and mix with ground meat, chopped [[tomato]], [[salt]], [[pepper]], [[cinnamon]] and one half cup cold [[water]]. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar
   
   
Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.
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Place layer of bones in pressure cooker and cover with sliced [[tomatoes]] and the whole [[garlic]]. Arrange rolls side by side in layers on the [[tomatoes]]. Sprinkle with [[salt]] and [[lemon juice]]. Add [[water]]. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed [[garlic]] and [[mint]]. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold [[water]] to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.
   
 
[[Category:Kuwaiti Recipes]]
 
[[Category:Kuwaiti Recipes]]
 
[[Category:Kuwaiti Vegetarian]]
 
[[Category:Kuwaiti Vegetarian]]
 
[[Category:Mint Recipes]]
 
[[Category:Mint Recipes]]
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[[category:garlic Recipes]]
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[[category:lemon juice Recipes]]
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[[category:cinnamon Recipes]]
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[[category:tomato Recipes]]
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[[category:pepper Recipes]]
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[[category:tomato Recipes]]
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[[category:garlic Recipes]]
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[[category:water Recipes]]
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[[category:salt Recipes]]
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[[category:rice Recipes]]
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[[category:Lamb Recipes]]

Revision as of 16:44, May 17, 2006

Image

Ingredients

  1. 1 lb. fresh tender vine leaves
  2. 2 cups ground or chopped meat, preferably Lamb
  3. Several meat bones
  4. 1 1/2 cups rice
  5. 2 whole garlic cloves
  6. 8 garlic cloves crushed with salt
  7. 1/2 cup lemon juice
  8. 1 1/2 tsp. salt
  9. 1/2 tsp. pepper
  10. 1/2 tsp. cinnamon
  11. 2 cups cold water
  12. 2 medium sized tomatoes, sliced
  13. 1 medium sized tomato, chopped (optional)
  14. 1 tsp. dried mint

Directions

cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese. Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar


Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.

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