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{{Wikifiedrecipe}}
 
[[Image:image.jpg|right|thumb|]]
 
   
==Ingredients==
 
   
# 1 lb. fresh tender vine leaves
+
# 2 cups ground or chopped [[meat]], preferably [[Lamb]]
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== Ingredients ==
# Several [[meat]] bones
+
  +
# 1 lb. fresh tender vine leaves
  +
# 2 cups ground or chopped meat, preferably [[Lamb]]
  +
# Several meat bones
 
# 1 1/2 cups [[rice]]
 
# 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]]
 
# 1/2 cup [[lemon juice]]
 
# 1 1/2 tsp. [[salt]]
 
# 1 1/2 tsp. [[salt]]
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# 1/2 tsp. [[cinnamon]]
 
# 1/2 tsp. [[cinnamon]]
 
# 2 cups cold [[water]]
 
# 2 cups cold [[water]]
# 2 medium sized [[tomatoes]], sliced
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# 2 medium sized [[tomato]]es, sliced
 
# 1 medium sized [[tomato]], chopped (optional)
 
# 1 medium sized [[tomato]], chopped (optional)
 
# 1 tsp. dried [[mint]]
 
# 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
 
 
   
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.
+
==='''[[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 [[tomato]]es and the whole [[garlic]]. Arrange rolls side by side in layers on the [[tomato]]es. 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:Lamb Recipes]]
 
[[Category:Mint Recipes]]
 
[[Category:Mint Recipes]]
[[category:garlic Recipes]]
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[[Category:Recipes that need photos]]
[[category:lemon juice Recipes]]
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[[Category:Rice Recipes]]
[[category:cinnamon Recipes]]
 
[[category:tomato Recipes]]
 
[[category:pepper Recipes]]
 
[[category:tomato Recipes]]
 
[[category:garlic Recipes]]
 
[[category:water Recipes]]
 
[[category:salt Recipes]]
 
[[category:rice Recipes]]
 
[[category:Lamb Recipes]]
 
[[category:meat Recipes]]
 

Latest revision as of 20:35, November 29, 2011


Ingredients Edit

  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 Edit

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 cigarEdit

===

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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