Ingredients
- 1 lb. fresh tender vine leaves
- 2 cups ground or chopped meat, preferably Lamb
- Several meat bones
- 1 1/2 cups rice
- 2 whole garlic cloves
- 8 garlic cloves crushed with salt
- 1/2 cup lemon juice
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cinnamon
- 2 cups cold water
- 2 medium sized tomatoes, sliced
- 1 medium sized tomato, chopped (optional)
- 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.